Instructions: (I tend to use the larger amount)

Toss onion and garlic into a deep frying pan or a saucepan.

Fry them in a little olive oil until onions are as usual, translucent.

Drain and reserve liquid of 1 can kidney beans. Put beans in pan, saute around a little bit.

Drain and reserve liquid of 1 can (14 oz) tomatoes. Moosh tomatoes up, put them in and saute around a little bit too.

Add 1 cup rice, any kind, and the appropriate amount of liquid, using the reseved kidney bean and tomato juice for some of it, and topping up with water.

Cover the pan, let simmer until the rice is cooked and you have a nice thick tomatoey clovey yummy bunch of beans and rice.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.