Rice with Beans and Bell Peppers

Ingredients

• 300 g basmati rice
• 1 Shallot
• 2 tbsp butter
• 600 ml vegetable broth (instant)
• 1 small can of brown borlotti beans (or kidney beans)
• 2 green bell peppers
• Salt
• pepper (ground)

Instructions

1. 1.

   Wash the rice thoroughly under running water and drain.

2. 2.

   Peel, finely chop the shallot and sauté in hot butter until translucent. Add the rice, stir briefly, then pour in the broth, season lightly with salt and pepper, bring to a boil, cover, and simmer on low heat for about 20 minutes until liquid is absorbed.

3. 3.

   Meanwhile, drain the beans. Wash the peppers, halve them, remove seeds and white membranes, and cut into small pieces. Just before the end of cooking, stir in the beans and peppers with the rice, heat for 2–3 minutes, taste, and serve.