Portuguese saucy rice and beans

Ingredients

• 300 g Portuguese short-grain rice
• 400 g cooked drained kidney beans
• 1 onion
• 2 garlic cloves
• 2 ripe tomatoes
• 3 tbsp olive oil
• 900 ml hot water or stock
• 1 bay leaf
• Salt and parsley to taste

Step-by-step method

1. Chop onion, garlic and tomatoes. Heat olive oil and slowly soften the onion with bay leaf.
2. Add garlic and tomatoes and simmer until saucy.
3. Stir in cooked beans and hot water or stock and bring to a simmer.
4. Add the rice, stir once and cook over moderate heat 14–18 minutes, adding more liquid if needed to keep it brothy.
5. Adjust salt, discard bay leaf and serve straight away with chopped parsley.