Beans on Rice with Saucy Fish Fillets

Servings : Serves 3-4

This is just a combination of three recipes to show how you can make a meal out of these three things. You can use any of them separately of course, but combined they make for a fantastic meal.

Ingredients for Boiled/Steamed Rice

  • 2 cups rice, washed several times then soaked for 30 minutes.
  • 1 tbsp salt
  • 2 tbsp oil
  • water as needed
  • 1 tsp lemon juice (optional)


For the Kidney beans recipe, please click HERE.

For the Saucy Fish Fillets, please click HERE.

Boiled/Steamed Rice

Bring a big pot of water to boil, add the salt and 1 tbsp oil. And if you like your rice SUPER white, then squeeze in some lemon juice, it will bleach your rice to an amazing white colour.

Drain the soaked rice and add it into your boiling water, simmer on medium heat, giving the rice a stir every few minutes to make sure the grains don’t clump together.

Check the grains at around 7-8 minutes. If they are long and about done (they should break with a slight resistance when pressed gently between the thumb and finger), then drain the rice in a big strainer and pass a bit of tap water over the rice to stop the cooking process so they don’t get over-cooked.

Return the rice back into your pot and pat it down neatly, drizzle 1 tbsp of oil then cover using a tight lid. If you don’t have a tight lid you can wet a big brown paper (grocery bag will do) and cover the pot, then place your lid over this just to hold it down. Put on the stove on very low heat for about 10 minutes or in a 180 C oven for the same time. Serve!

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