1 tablespoon extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 large red pepper, cut in 1/2 inch dice
1 cup basmati rice
1 1/2 teaspoon finely grated lemon rind
1 teaspoon salt
1 cup cooked red kidney beans
1/3 cup chopped fresh coriander (cilantro)
1/4 flaked almonds, toasted
2 cups water or stock
This recipe is quick and easy. The lemon rind is an interesting and delicious addition.
In a large cast-iron saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, until tender.
Add red pepper and rice, stirring to coat. Stir in water or stock, lemon rind and salt and bring to a boil. Reduce to a simmer, cover, and cook until rice is tender and water absorbed.
Add beans and heat through. Stir in coriander and toasted almonds just prior to serving.