Creole Veggie Rougail
Rougail de Légumes Créole
35 min · Medium · 340 kcal per serving
Ingredients
For one serving.
- Tomatoes(Tomates)400 g
- Kidney beans(Haricots rouges)200 g
- Onion(Oignon)1 whole
- Garlic(Ail)3 cloves
- Thyme(Thym)2 sprigs
- Basmati rice(Riz basmati)100 g
Preparation
Step by step, from pantry to plate.
Rinse the basmati rice under cold water until the water runs clearer, then set it aside to drain.
Peel and finely chop the onion and garlic, and chop the tomatoes into small pieces.
Heat a little water in a saucepan, then cook the onion for 3 to 4 minutes until softened. Add the garlic and thyme and cook for 1 minute more.
Add the tomatoes, a pinch of salt and pepper, and simmer for 10 to 12 minutes, stirring now and then, until the tomatoes break down into a saucy mixture.
Stir in the kidney beans and a splash of water if needed, then cook for 5 to 7 minutes until hot and well combined. Remove the thyme sprigs before serving.
Meanwhile, cook the rice in a saucepan of salted water according to the package time, then drain if needed.
Serve the Creole veggie rougail over the rice, with a final pinch of pepper if desired.
Good to know
If the tomato mixture gets too thick, add a small splash of water to keep it saucy.
Plan it into your week
Drop this recipe into the free Meal Planner and it lands on your shopping list automatically, quantities summed with everything else you cook this week.
