A simple, tasty, and hearty dish made from red beans and white rice, it works well for both a regular daily menu and for Lent. Thanks to the nutrients and vitamins contained in beans, this dish is very healthy. It goes well with other foods and is well suited for dieters and bodybuilders.
It is necessary
- - 200 g of red dry beans;
- - 250 g white parboiled rice;
- - 50 g of bell pepper;
- - 50 g of carrots;
- - 50 g of onions;
- - 20 g of vegetable oil;
- - 4 pieces of garlic cloves;
- - 500 ml of vegetable broth;
- - fresh greens of cilantro or parsley;
- - salt to taste;
- - spices to taste.
Instructions
Step 1
Sort dry beans if necessary, rinse well with warm water. Pour into a small saucepan, pour warm boiled water and cover. Let the beans stand for two to three hours. Drain off remaining water, rinse again. Pour a couple of glasses of water, lightly salt and cook until tender.
Step 2
Wash carrots, peel and grate finely. Wash the bell peppers, peel and chop very finely. Mix carrots and peppers and let stand for ten minutes. Wash the onion and garlic, peel and finely chop into small pieces. In a well-heated frying pan in oil, fry the onion and garlic until golden brown, then add carrots and peppers to them and fry a little more.
Step 3
Rinse the rice well in cool water five to seven times. Throw the washed rice on a sieve or a colander, and let it dry well. In a hot frying pan, fry the rice until transparent with a little oil. Add the vegetable broth to the rice little by little. When the rice is soft, add the beans and sauteed carrots with pepper. Simmer a little over low heat. Then transfer to a baking sheet, add salt and seasonings as desired and bake in the oven for twenty minutes. Garnish with cilantro or parsley a little before serving.
