Spiced Kidney Bean and Squash Rice

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What Started it all:
Kidney Beans, Squash, chocolate chips, rice cooker


  • 2 cups Kidney Beans, cooked
  • 2 cups Squash, diced
  • 1/2 cup Chocolate Chips
  • 2 cups Basmati Rice
  • 4 cups Water
  • 1 tbsp Olive Oil
  • 1 large Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 2 Tomatoes, diced
  • 1 tsp Cumin Seeds
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam Masala
  • Salt, to taste
  • Fresh Coriander, for garnish


  1. Rinse the basmati rice in cold water until the water runs clear.
  2. In a rice cooker, combine the rinsed rice and water, and cook according to the rice cooker's instructions.
  3. Heat olive oil in a large pan over medium heat.
  4. Add cumin seeds and let them sizzle for a few seconds.
  5. Add the chopped onions and sauté until golden brown.
  6. Stir in the minced garlic and grated ginger, and cook for another minute.
  7. Add the diced tomatoes and cook until they soften.
  8. Sprinkle in the ground coriander, ground cumin, turmeric, and garam masala. Stir well to combine.
  9. Toss in the diced squash and cooked kidney beans. Mix gently to coat the vegetables and beans with the aromatic spices.
  10. Let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
  11. Once the rice is cooked, fluff it with a fork and gently fold it into the kidney bean and squash mixture.
  12. Sprinkle in the chocolate chips and gently fold them into the rice and bean mixture until they begin to melt slightly.
  13. Season with salt to taste and garnish with fresh coriander.
  14. Serve the spiced kidney bean and squash rice hot, and enjoy the delightful blend of flavors.

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