Rice with Tomatoes and Beans

Ingredients

• 1 onion
• 1 tsp cloves
• 300 g long-grain rice
• Salt
• 1 red chili pepper
• 6 tomatoes
• 250 g kidney beans (canned)
• white pepper

Instructions

1. 1.

   Peel the onion and cut it crosswise in half. Skewer with the cloves. Bring the rice to a boil in about 600 ml well-salted water. Add the onion and cook the rice for about 20 minutes.

2. 2.

   Rinse the chili, clean it, and finely chop. Wash the tomatoes, halve them, remove the stem ends, and scoop out the seeds. Dice the flesh into roughly 1 cm cubes. Drain the beans, rinse them, and let them drain. Add the tomatoes, chili, and beans to the rice about 5 minutes before the end of cooking and warm through. Before serving, remove the onion and season the rice with salt and white pepper.