Kidney bean and corn chili sin carne with basmati rice

Rinse 130 g of basmati rice in the colander. Tip it into the saucepan with 260 ml of water and a pinch of salt, bring to a boil, cover and cook over low heat.

Peel the onion and cut it into small cubes. Crush the garlic clove or mince it finely.

Heat 0.5 tbsp of olive oil in the skillet over medium heat. Cook the onion for 4 minutes, stirring, then add the garlic for 30 seconds.

Add the tomato paste (20 g), the cumin and the paprika (0.5 tbsp each). Stir for 1 minute so the paste caramelizes a little.

Drain and rinse the kidney beans in the colander. Only use half the can, about 200 g, and half the can of corn, about 140 g drained. The rest isn't used here.

Pour the beans and corn into the skillet with 10 cl of water. Season with salt and pepper, then let it simmer over low heat for 10 minutes, stirring now and then, until the sauce thickens.

Turn off the heat under the rice, let it rest for 5 minutes covered, then fluff it with a fork. Serve the chili over the rice.