Umuceri n’Ibishyimbo
The Quirky Foodster Team
Ingredients
- Rice — 370 g (13 oz)
- Cooked kidney beans — 340 g (12 oz)
- Onion, chopped — 1
- Oil — 2 tbsp
- Water — 960 ml (32 fl oz)
- Salt — to taste
Method
- Heat the oil in a pot and sauté the onion until softened.
- Add the rice, stirring to coat.
- Add the water and season with salt.
- Bring to a boil, then stir in the cooked beans.
- Cover and reduce to low heat, cooking for 18–20 minutes until the rice is tender and the liquid absorbed.
Introduction: Rice and beans cooked together simply, a filling and beloved staple side dish across Rwanda.
Cultural Background: Rice and beans form a fundamental combination in Rwandan everyday eating, providing an affordable, filling and protein-rich accompaniment to countless meals across the country.
Tips: Check the rice near the end and add a splash more water if it looks dry before it's fully cooked. Use pre-cooked or canned beans for a quicker preparation.
Variations: Add a little chopped tomato to the onion for extra flavour. Serve alongside a stew or salad for a complete meal.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, until hot throughout.
FAQs:
Q: Is rice and beans a common combination in Rwanda?
A: Yes, it's a fundamental, widely eaten staple across the country, valued for being affordable, filling and nutritious.
Q: Can this be made vegan?
A: Yes, it's naturally vegan as written.
- Rice — 370 g (13 oz)
- Cooked kidney beans — 340 g (12 oz)
- Onion, chopped — 1
- Oil — 2 tbsp
- Water — 960 ml (32 fl oz)
- Salt — to taste
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