Ingredients
1 large onion, diced
2 peppers, cut into small strips
1 chilli pepper, cut into rings (ad lib if guests like it spicy)
1 large tin chopped tomatoes
1 large tin red kidney beans
1 generous squeeze tomato puree
150g rice
Tabasco sauce
Crushed chillis
Preparation
Put the rice in water to soak (it must be there for at least half on hour). Put the onion in a pan on medium heat and let it soften for a while, then turn heat down a bit and add the peppers and chilli pepper, followed by chopped tomatoes, kidney beans and tomato puree. Cook for at least half an hour on low heat (when there are a few bubbles in the chilli, not none but not too many). Cook the rice and serve together with a jar of tabasco sauce and a jar of crushed chillis on the table so people can suit themselves to spiciness.
