1 1/2 tablespoons olive oil
200g (1 cup) SunRice White Long Grain Rice
1 1/2 teaspoons cumin seeds
1 tablespoon tomato paste
1 1/2 teaspoons smoked paprika
435ml (13/4 cups) Campbell’s Real Stock Chicken
2 x 400g cans red kidney beans, rinsed, drained
Heat the oil in a large saucepan over medium heat. Add the rice and cumin seeds, and cook, stirring, for 2-3 minutes or until the rice is heated through. Add the tomato paste and paprika, and cook, stirring, for 1 minute or until aromatic.
Add the stock and bring to a simmer. Reduce heat to low. Cover. Cook for 15 minutes or until the rice is almost tender.
Add the beans to the rice mixture and gently stir to combine. Cook, covered, for 2 minutes or until the beans are heated through. Set aside, covered, for 5 minutes or until the rice is tender. Use a fork to separate the grains. Transfer to a serving dish. Serve warm or at room temperature.