Rice With Beans (somali Bariis Iyo Bur)
Rice with Beans (Somali Bariis iyo Bur) is a classic Somali dish that combines fragrant rice with flavorful beans, creating a hearty and satisfying meal.
Ingredients
- 2 cups basmati rice
- 1 can of kidney beans, drained and rinsed
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 4 cups vegetable broth
- Salt to taste
- 2 tablespoons vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in the cumin, turmeric, and paprika, and cook for another minute to toast the spices.
- Add the diced tomatoes and cook until they start to break down.
- Stir in the drained and rinsed kidney beans.
- Add the basmati rice to the pot and stir to combine with the beans and spices.
- Pour in the vegetable broth and season with salt to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 50g
- Protein
- 10g
- Fat
- 5g
Supplies
Large pot Wooden spoon Measuring cups and spoons Cutting board Knife
Tools
Fork
Serving suggestions
Serve the Rice with Beans with a side of salad and a dollop of plain yogurt.
Tips & tricks
For added flavor, you can garnish the dish with fresh cilantro or parsley before serving.
Cost
$10