Ingredients

• 350g/12 oz basmati rice

• 30ml/2 tbsp olive oil

• 1 large onion, chopped

• 1 garlic clove, crushed

• 15ml/12 tbsp hot chili powder

• 15g/1/2 oz plain flour

• 15ml/1 tbsp tomato puree

• 400g/14 oz can chopped tomatoes

• 400g/14 oz can red kidney beans, drained

• 150ml/1/4 pint hot vegetable stock

• chopped fresh parsley, to garnish

• salt and ground black pepper

• fresh coriander sprigs, to garnish

Serves 4

Method:

1. Wash the rice several times under cold running water. Drain well. Bring a large saucepan of water to boil. Add the rice and cook for 10-12 minutes, until tender.

2. Meanwhile, heat the oil in a frying pan and cook the chopped onion and garlic  for about 2 minutes.

3. Stir the chili powder and flour into the onion and garlic mixture. Cook for 2 minutes more, stirring frequently.

4. Stir in the tomato puree and chopped tomatoes. Rinse and drain the kidney beans well and add to the pan with the hot vegetable stock. Cover and cook for a final 12 minutes, stirring from time to time.

5. Season the chili sauce to taste with salt and pepper. Drain the rice and serve at once with the chili beans, garnished with a little chopped fresh parsley.