Cambuulo Iyo Maraq – A Vegan Rice
Rice and adzuki beans in a wonderful combination. A common lunch or dinner preparation of Somali people, any sort of lentil or beans can be an ideal replacement for adzuki beans.
Garnishing with some fresh tomato cubes, tomato sauces, and, fried onions makes the dish a remarkable one.
ingredients:
- 4 cups Basmati Rice, Cooked (about 1 cup dried)
- 15.5 ounces Kidney Beans, Canned (use Adzuki beans instead if you can find them)
- 14.5 ounces Diced Tomatoes, Canned
- 8 Garlic Cloves
- 3 Vine Tomatoes
- 2 Serranos
- 1 Bell Pepper
- 1 Yellow Onion
- 1 cup Corn, Cooked
- 1 cup Cilantro, Packed
- 1/2 Lemon
- 3 tablespoons Toasted Sesame Oil
- 2 tablespoons Tomato Paste
- 2 tablespoons Cumin, Ground
- 1 tablespoon Apple Cider Vinegar
- 2 teaspoons salt
- 1 teaspoon Chili Pepper, Ground
Method of preparation:
- Prepare and dice the onion, tomatoes, and bell pepper. Set aside separately. Mince garlic, serrano, and cilantro. Set aside separately.
- Heat a saucepan on medium-high heat. Once the temperature is high add sesame oil, onions, garlic, serrano, cumin, and salt. Saute until onions start to turn translucent. Add bell pepper and saute until it begins to soften.
- Add fresh tomatoes, canned diced tomatoes, apple cider vinegar, juice of 1/2 a lemon, tomato paste, and chili powder. Bring to a medium-low simmer for about 20 minutes or until sauce thickens. Once cooked keep warm on low until ready to serve.
- Prepare rice. If you haven’t cooked your rice in advance prepare while the sauce is simmering. Once the rice is cooked, drain and rinse kidney beans. Fold kidney beans and corn into the rice. Set aside and keep warm until ready to serve.
- When ready to serve take set about 2 tablespoons of minced cilantro aside for garnish. Take about 1/3 of the remaining cilantro and fold into rice. Take the remaining 2/3 of cilantro and fold into sauce. Serve dish hot in a bowl or plate, garnishing each with cilantro. Enjoy.