Jasmim rice (150g)
Water (400 ml)
Black Beans (240g - cooked)
Bay leaf (2)
Tomato passata (2 tbsp)
Olive oil (1 wire)
1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata and bay leaf, stirring occasionally.
When the rice is almost cooked, add the beans and if necessary, add
more water and salt. Cook over low heat for another 3 minutes. Season to taste.
4) Sprinkle with olive oil.