Heat 1/2 tbsp oil in a saucepan over a medium heat and fry the onion, pepper and garlic for 2-3 minutes, or until the onion is soft. Stir often to prevent sticking to the pan.
Reduce the heat to low and add the rice, tomato, celery, chilli powder, garlic, tomato purée and stock to the pan. Cover and simmer for 25-30 minutes, or until the rice is tender and cooked. Keep an eye on the pan and top up with a little extra water if required.
Add in the kidney beans and simmer for another 5 minutes until the kidney beans are well heated, stir to ensure the rice does not stick to the bottom of the pan.
Serve and enjoy!
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