This rice dish is the perfect accompaniment to soak up the lovely sauce from the beef brisket. It uses some key store cupboard staples along with fresh peppers for colour and flavour. The red and yellow peppers impart sweetness while the green brings a hint of bitterness.
Ingredients
Method
Heat the oil in a large non-stick pan. Add the onion and sauté for 2-3 minutes or until it has softened. Next, add the peppers and sauté for a further 4-5 minutes.
Sprinkle over the garlic powder and chipotle flakes and stir for a minute before adding the rice. Stir well, then add the tomato puree. Stir for a further minute or two and then add the chopped tomatoes, chicken stock and kidney beans. Bring the mixture up to a simmer and season well with salt and pepper. Stir well then put a lid on the pan. Reduce the heat and cook on a low heat for 15 minutes or until all the liquid is absorbed.
Remove from the heat and set aside for 10 more minutes. Remove the lid and stir the rice well before serving.
Tom’s tip
The rice is cooked using the fail-safe absorption method. Simply bring 1 part rice and 2 parts liquid to the boil then cover and simmer until all the liquid is absorbed and the rice is soft and tender.
