Basmati Rice with Beans in Chili Tomato Sauce


2 cups basmati rice
2 tbsp olive oil
1 large onion, chopped
1 garlic clove, crushed
1 tbsp hot chili powder
l tbsp plain flour
1 tbsp tomato puree
1 (14 oz) can chopped tomatoes
1 (14 oz) can red kidney beans, rinsed and drained
2/3 cup hot vegetable stock
salt and freshly ground black pepper
chopped fresh parsley, to garnish


  1. Wash the rice several times under cold running water. Drain and cook in a pan of simmering water for 10-12 minutes, until tender. Drain and keep warm.
  2. Heat the oil in a frying pan. Add the onion and garlic and cook for 2 minutes.
  3. Stir the chili powder and flour into the onion and garlic mixture. Cook gently for 2 minutes, stirring frequently.
  4. Stir in the tomato puree and chopped tomatoes. Add the kidney beans and hot vegetable stock. Cover and cook gently for 12 minutes, stirring occasionally.
  5. Season the chili sauce with salt and freshly ground black pepper.
  6. Drain the rice and serve at once, with the beans and sauce, sprinkled with a little chopped fresh parsley.

Makes 4 servings.

Source: Essential Vegetarian