Capsicum & Tomato rice with beans

450 g brown rice
2 Tbsp olive oil
2 small red onions, coarsely chopped
1 yellow capsicum, chopped
3 tsp smoked paprika
400 g arrabbiata sauce
400 g canned kidney beans, drained, rinsed
½ cup of water
salt and pepper to taste
1 cup frozen peas

Heat rice for 1 minute according to packet directions.

Heat oil in a large, nonstick frying pan over medium heat. Add onion, garlic, and capsicum. Cook, stirring occasionally, for about 3 minutes, until soft. Add paprika.
Cook, stirring, for 1 minute.

Add rice to the pan with sauce, beans, and water. Season with salt and pepper. Bring to boil. Cover with lid.

Gently boil, stirring occasionally, for about 10 minutes, or until liquid is absorbed. Add peas. Cook, uncovered, stirring occasionally, for a further 2 minutes, or until peas are tender.

Transfer to a serving bowl. Serve immediately

www.newideafood.com.au