Thursday 20 June 2013


This post goes out especially to one of my blog readers who appears to be just as obsessed with brown basmati rice as I am and who requested a beans and rice recipe. As soon as I saw your message this morning, I knew my dinner plans were sorted. Cheers for that :)

As popular as the beans/rice combination is in Nigeria, I can probably count the number of times I've eaten it on one hand. After today, I might make it a bit more of a permanent fixture in my regular menu. It's certainly a wonderful way to pack in some extra protein.

(serves 2)
- 1/2 cup brown basmati rice
- 1/2 cup cooked beans (I've used red kidney beans, but feel free to use whatever type you have!)
- 2 large tomatoes (chopped)
- 1 medium onion
- 1 vegetable stock cube
- 1 tbsp sunflower oil
- 1 tsp curry powder
- 1 tsp dried thyme
- Salt to taste

Start by sautéing the onions in oil, then add the chopped tomatoes. Cook for about 5 minutes until the onions are softened. 
Add the basmati rice and cover with a little water. Season with the stock cube, curry, thyme and salt. Turn the heat all the way down and simmer until the rice is soft. 
Stir in the cooked beans at the very end and cook for another minute or two.



  1. ooooo rice and beans...I love!

  2. I make beans & rice from time to time but never used kidney beans. Looks quite yummy on the plate though so I may change that soon.

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