1 small can of cooked red beans (410g)
200g of needle rice
1 chopped onion
2 chopped garlic cloves
2 bay leaves
¼ of 1 red pepper cut into cubes
1 tomato cut into cubes
2 tablespoons of tomato paste
800 ml of vegetable, fish or meat stock according to the main dish
1. In a saucepan, bring 3 tablespoons of olive oil, onion, garlic, pepper and bay leaf to the heat.
Stir and sauté until golden.
2. When sautéing, add the tomato and let it cook until the tomato starts to come apart.
3. After everything is well sautéed, add the rice and mix well.
Season with salt and pepper.
Add the tomato pulp and the entire contents of the bean can.
After everything is well mixed, add 2/3 of the broth.
Stir, cover and cook over medium heat for 12 minutes.
4. After the time has elapsed, add the remaining stock and the chopped parsley.
Stir and as soon as it starts to bubble, cover and turn off the heat.
Let stand for 5 minutes.
After 5 minutes, it is ready to serve.