Paradise Spicy Bean Rice

On 20th this month, I made this for lunch in my new oven. I was nervous as I was trying out rice for the first time in it, but, this turned out so nice. We had guests that day too, whom just came by for lunch, unexpectedly and the good news is that they LOVED this rice. I found the recipe in a magazine few days back.

• Ready In: 55 mins
• Serves: 3

Ingredients

• 1  cup rice (long grained, non-aromatic)
• 1⁄4 cup red kidney beans
• 1⁄4 cup soybeans
• 10  French beans
• 2  cloves garlic
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon ajinomoto (Chinese salt)
• 3⁄4 teaspoon white pepper powder
• 1  teaspoon red chili powder
• 2  teaspoons soya sauce
• 2  teaspoons vinegar
• 4  tablespoons  oil
• 1⁄2 lime, juice of

Directions

1. Soak red kidney beans and soya beans separately overnight.
2. Cut French beans into diamond shape.
3. Finely chop garlic.
4. Keep aside.
5. Microwave 1 1/2 cups of water on'HIGH' for 4 minutes UNCOVERED.
6. Use this to cook beans.
7. Microwave red kidney beans with 1 cup hot water on HIGH for 5 minutes COVERED.
8. Allow standing time of 2 minutes.
9. Add 1/4 tsp.
10. salt and mix well.
11. Microwave on HIGH for 2 minutes SEMI-COVERED.
12. Microwave 4 cups of water on HIGH for 5 minutes UNCOVERED.
13. Add 1 tbsp.
14. oil, washed rice and lime juice.
15. Microwave on HIGH for 5 minutes UNCOVERED.
16. Add French beans, stir once.
17. Microwave on HIGH for 2.
18. 5 minutes UNCOVERED.
19. Drain off excess water.
20. Cool rice and French beans.
21. Microwave 2 tbsp.
22. oil on HIGH for 2 minutes UNCOVERED.
23. Add garlic and microwave on HIGH for 1 minute UNCOVERED.
24. Add kidney beans, soya beans, ajinomoto, white pepper powder and red chilli powder.
25. Mix well.
26. Microwave on HIGH for 2 minutes SEMI-COVERED.
27. Add rice, French beans, soya sauce and 1/2 tsp.
28. salt.
29. Mix well.
30. Microwave on MEDIUM for 5 minutes UNCOVERED.
31. Add vinegar.
32. Mix well just before serving.
33. Suggestion: Serve this steaming hot with vegetable sweet and sour.
34. Note: Lime juice is added to rice while cooking to keep rice grains firm and long.