Basmati rice with red beans is proof that simplicity can be the most revolutionary ingredient in the kitchen. This dish was born from the need for a quick, complete, and nutritious meal without sacrificing a bold character. The secret is the meeting between the lightness of basmati rice and the intense note of smoked paprika, which, together with the creaminess of the tomato sauce, transforms simple beans into a rich flavor experience. A “time-saving” recipe that warms the heart, perfect for those who love authentic and genuine flavors.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients Basmati Rice with Red Beans
- 1 1/2 cups Basmati rice
- 1 can red beans (canned)
- 1 cup tomato sauce
- 2 spring onions (about 80-100 g)
- 1 clove garlic
- 1 tablespoon smoked paprika (7g)
- 2 tablespoons extra virgin olive oil (about 20 g)
- 3 cups vegetable broth
Tools Basmati Rice with Red Beans
- Lid
- Pan
Steps Basmati Rice with Red Beans
This recipe can also be considered a complete and very tasty single dish that combines the lightness of long-grain rice with the creaminess of the sauce and the bold character of red beans.
Washing the rice: rinse the basmati rice thoroughly under cold running water until the water is clear.
This step is essential to remove excess starch and achieve well-separated grains.
The aromatic sauté: in a large pan, heat the extra virgin olive oil and soften the finely chopped onion along with the whole garlic clove (which can be removed later).
The tomato base: add the smoked paprika to the hot oil to release its aroma, then pour in the tomato sauce. Let the sauce reduce over high heat for 2-3 minutes to concentrate the flavors.
Toasting and combining: add the rice and the rinsed red beans to the tomato base. Mix well for a minute, ensuring each grain is coated with the sauce.
Absorption cooking: pour the hot water (or broth) and adjust the salt. Bring to a boil, cover with a tight-fitting lid, and lower the heat to minimum. Cook for 10-12 minutes without lifting the lid.
Rest and serving: Once all the liquid is absorbed, turn off the heat and let the rice sit covered for 5 minutes. Finally, fluff gently with a fork and serve with a drizzle of raw oil and a pinch of pepper.
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TIPS & CONCLUSION
If you want an extra touch of freshness, add some fresh parsley or chopped cilantro at the end.
If you love spicy flavors, add a pinch of chili or accompany with a spoonful of Greek yogurt on top of each portion to balance the smoked paprika.
Unlike classic risotto rice (like Arborio), basmati keeps grains well-separated, making the dish light and fragrant.
A balanced, colorful dish, ready in less than 20 minutes!
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