Red Kidney Beans and Rice Salad

Put a tablespoon of olive oil into a pan and heat. Then slice up a garlic clove and add. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the water and 1 teaspoon salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.

Drain and rinse the beans and set aside for later.

Mince the onion and lightly fry in a large skillet with olive oil for 3 minutes, stirring often. Then add the beans and cook with the onion over medium heat for 5–7 minutes.

In the meantime, wash and dice a tomato and scoop out the flesh of an avocado.

Transfer the beans to a bowl, add several tablespoons of rice (the amount you plan to eat) and the chopped tomato, and stir. Serve on a plate. Arrange the avocado flesh on one side and sprinkle a little minced cilantro over everything.