Basmati rice: 400 g
Kidney beans: 400 g, tinned
Vegetable stock: 100 ml
Garlic: 1 clove
Onion: 2 each
Grape seed oil
Salt
Pepper: freshly ground
Thyme: 1/2 bunch
An easy vegan basmati rice recipe with a Mexican twist: rice with kidney beans and thyme, the perfect dish if you're looking for a tasty vegan first course
Cook the rice according to the package instructions.
Wash and drain the red kidney beans.
Peel the garlic and onions. Finely dice the garlic and slice the onions into thick rings.
Heat the oil and fry the onion rings until golden brown. Add the garlic and beans, sweat briefly then stir in the stock. Pick the thyme leaves from their stalks (reserving a few sprigs to garnish) and add to the cooked rice with the beans and onions. Season to taste with salt and pepper and serve garnished with thyme.
