Congri

Method

Heat olive oil in a large heavy-bottomed pan and sauté the onion, garlic and green pepper until softened, approximately 5 minutes. Stir in the tomato puree and cook for 2 minutes, then add the cumin and bay leaves. Add the rinsed rice and stir continuously for 2 minutes to lightly toast. Pour in the stock and bring to the boil, then stir in the drained black beans, salt and pepper. Reduce the heat to low, cover tightly with a lid and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Remove from heat, leave covered for 5 minutes, then fluff with a fork and serve.