Ingredients:
1 cup long-grain rice.
1 cup red beans, boiled or canned
1 red bell pepper, finely chopped
1 large tomato, diced
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon hemogranate
juice of 1 lime
fresh cilantro for garnishing
olive oil
salt and pepper to taste
Preparation:
Rinse the rice until the water is clear.
Boil rice in salted water until tender, according to package directions.
In a large skillet, heat the olive oil over medium heat. Saute the onion and garlic until soft.
Add the red pepper and tomatoes. Cook, stirring, for about 5 minutes.
Add the boiled beans, rice, hemogranate juice and lime juice. Stir to combine.
Heat everything together for another 2 to 3 minutes.
Serve hot or warm, garnished with fresh cilantro.