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- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1 12 ounce can kidney beans, including liquid
- 1 14 ounce can tomatoes
- 1 1/2 cups rice
- 1 1/2 cup water
- salt and pepper to taste
Add the beans and the tomatoes, including the liquid from each. Allow this to cook for a few more minutes, then add the rice and water.
Cover and cook for about 30-35 minutes, or until rice is done and most of the liquid has been absorbed. Add salt and pepper to taste.
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