Ingredients
olive or canola oil
1 small onion
diced
1 garlic
minced
1 chilli
minced
2 cups long grain white rice
½ cup tomato puree
3 cups water
3 Chicken Stock Powder
2 carrots
diced
½ cup fresh or frozen peas
420g canned four bean mix
rinsed and drained
½ cup blanched almonds
Equipment
- 1 non-stick saucepan
Instructions
- Spray a non-stick saucepan with oil and cook onion, garlic and chilli over medium heat until soft.
- Add rice and cook, stirring, for 2 minutes.
- Add tomato puree and cook for a further 2-3 minutes.
- Add stock powder and water and bring to the boil, then add vegetables and beans. Reduce heat to low, cover and simmer for 15 minutes.
- Stir in almonds and heat through.
