2 x 400 g (13 oz) cans red kidney beans, drained and rinsed
3 ripe tomatoes, diced
1 tablespoon red wine vinegar
1 teaspoon Tabasco sauce, plus extra to serve
125 ml (4 fl oz) water
salt and pepper
2 tablespoons chopped chives, to garnish (optional)
4 tablespoons crème fraîche, to serve (optional)
Bring a large pan of lightly salted water to the boil and cook the rice for 12 minutes, or according to packet instructions, until just tender. Drain and keep hot.
Meanwhile, heat the oil in a large, deep-sided frying pan and add the onion, pepper and celery. Cook for 8–9 minutes, until softened. Add the spice mix, cook for 1 minute, then stir in the kidney beans, tomatoes, vinegar, Tabasco and measured water.
Cover and simmer gently for 7–8 minutes, adding a little more water if necessary. Season to taste and scatter with the chopped chives, if using. Serve with the tender rice, extra Tabasco and crème fraîche, if desired.