This is a risotto dish that I make quite often, got it from a SW recipe book years ago! It's all cooked in the microwave, but I imagine you could adapt it to cook on the stove.
Kidney Bean Risotto
Ingredients
2 oz long-grain rice
1 medium onion
1 pepper (red or green as you prefer, I sometimes use half of each to make it look prettier
)
quarter tsp cumin
quarter tsp chilli powder (or too taste)
2 tsps tomato puree
stock cube ( i use beef but would work equally well with veggie I would imagine)
Half a tin kidney beans
Method
Add rice, cumin, chilli powder, 2 tsps tomato puree and half pint of stock to a microwave safe bowl, cover and microwave on high for 6 minutes.
Meanwhile chop onion finely and deseed and finely chop the peppers.
Remove rice bowl from microwave and leave to stand, while you microwave onion and peppers for 2 minutes - or you could fry them, but I always microwave them for this recipe, force of habit! my cooker wasn't working when I first made it!
Add the peppers/onion to the rice mixture and stir through, then drain and rinse the kidney beans and add them to the mixture, stirring in.
Return to the microwave for a further 4 minutes.
Dish up and sprinkle with grated cheese which will melt through it. I usually eat half and put the rest in the fridge for lunch the next day, when I just zap it for a couple of minutes to heat it through.