Riz bil-foul Asunción Style

Ingredients

In this adaptation, we incorporate the traditional flavors of Asunción by using local ingredients and spices. Instead of the traditional Lebanese spices, we infuse the dish with Paraguayan spices such as cumin, paprika, and oregano. Additionally, we serve the Riz bil-foul with a side of tangy salsa, which adds a refreshing twist to the dish. We alse have the original recipe for Riz bil-foul, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) red kidney beans, soaked overnight 1 cup (200g) red kidney beans, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Tangy salsa (for serving) Tangy salsa (for serving)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 68g, 2g
• Protein: 9g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Rinse the soaked kidney beans and cook them in a pot of boiling water until tender. Drain and set aside.
2. 2.
   In a separate pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the cooked kidney beans to the pot and stir well.
4. 4.
   Add the rice, cumin, paprika, dried oregano, salt, and pepper. Mix everything together until the rice is well coated with the spices.
5. 5.
   Pour in enough water to cover the rice by about an inch. Bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   Remove from heat and let it sit, covered, for an additional 5 minutes.
7. 7.
   Fluff the rice with a fork and garnish with fresh parsley and cilantro.
8. 8.
   Serve the Riz bil-foul Asunción Style with tangy salsa on the side.

Treat your ingredients with care...

• Kidney beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For added flavor, you can sauté the rice in the vegetable oil before adding the beans and spices.
• Feel free to adjust the spices according to your taste preferences.
• Serve the Riz bil-foul Asunción Style with a squeeze of fresh lemon juice for an extra tangy kick.
• If you prefer a spicier version, add a pinch of cayenne pepper or chili flakes to the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Riz bil-foul Asunción Style as a main dish accompanied by a fresh green salad or roasted vegetables. It can also be served as a side dish alongside grilled meats or fish.

Presentation advice

To enhance the presentation, garnish the dish with a sprinkle of paprika and a few whole kidney beans. Serve it in a colorful ceramic bowl to showcase the vibrant colors of the ingredients.