I love making ethnic food. Especially when I have absolutely no idea what it is. Today, I tried something that I’ve never made before, and it was a winner. An empty-the-pot-and-ask-for-more winner. Kidney beans and rice with rajmah masala!

Sometimes, Indian food is a little to spicy for me– sometimes it is way too spicy for me. This, on the other hand, was the perfect amount of spicy and savory.

I got the box mix last night from my neighbor. He was cleaning out his kitchen and offered me a bunch of cool spices and other yummy things– perks of having an awesome neighbor! If you don’t have as box mix, you can make your own rajmah masala from spices in your kitchen.

You will need:

• Kidney beans (2 or 3 cans, or a package of dry beans, prepared)
• Three cups of rice
• Small onion
• Tomato or tomato paste
• Rajmah Masala, either packaged or:
  • Crushed coriander, salt, dry mango, pomegranate seeds, chili, cumin, musk melon, black pepper, slack salt, fenugreek leaves, cloves, mint, nutmeg, dry ginger, bay leaf, cardamom seeds, caraway, mace, cardamom green.
  • If you don’t have all the ingredients, no worries– go with what you have.

Prepare beans and rice.

Mix all the spices together.

Chop onions, fry in a pan until golden brown. Add tomatoes.

Add a tablespoon or so of the spice mix, stir until it forms a paste.

Mix the spices and onions into the beans. Let simmer for a few minutes.

Serve beans over rice.