Baked tomato rice with peppers and beans

Method

1. Set the oven to 200°C (180°C fan). Deseed the red pepper and green pepper and dice them, dice the onion and chop the garlic finely.
2. Put the peppers, onion and garlic in a deep roasting tray or baking dish with the olive oil, smoked paprika and a pinch of salt. Toss and roast for 15 minutes, until softened and starting to colour.
3. In the meantime, rinse the rice in a sieve until the water runs clearer, drain and rinse the kidney beans, and dissolve the stock cube in 250 ml of boiling water.
4. Stir the rice, chopped tomatoes, kidney beans and hot stock into the tray, then press the rice down so every grain is under the liquid.
5. Cover the tray very tightly with foil, sealing the edges so no steam escapes. Bake for 30 minutes without lifting the foil.
6. Take the tray out and leave it covered for 5 minutes, then check that the rice is tender. If it is still firm, add a splash of boiling water, cover again and bake for 5 minutes more.
7. Fluff the rice with a fork, squeeze the juice of half the lime over and serve hot, with the rest of the lime cut into wedges. Cool any leftovers quickly and put them in the fridge within an hour.

Tip Do not lift the foil while it bakes. The steam is what cooks the rice, and every peek costs you a few minutes.

Photo made with AI.

From Nosha · nosha.app