Ingredients (for 2)

For the rice

• A little oil (personally I like sunflower oil for this)
• 1 large Clove of Garlic (Crushed)
• 1 cup of Basmati Rice (You may not need this much - I do love rice)
• 1.5 cups of Water
• salt to taste (~1/3 tsb)

For the Beans

• A little oil
• 1 medium onion (chopped)
• 1/2 tsb Cumin Seeds
• ~15 Cherry Tomatoes
• 1 tin of Butter Beans
• 1 tbsp Vegetable Stock
• 1/2 cup of Water
• salt to taste
• Yogurt (Personally I like greek yogurt but any plain yogurt will do)

Recipe

For the rice

• Boil some water
• Heat the oil and add the crushed garlic and stir
• Once the garlic is golden (this will be very quick) add the water and the salt
• Add the rice and cover
• Once it starts boiling turn down the heat as low as possible and leave to cook for ~20 minutes. After 20 minutes taste the rice to see if it is cooked. If the water dries up before the rice is cooked then add a small amount more. Note: you want the water to dry up completely at the same time as the rice becomes cooked!

For the Beans

Once the rice is on start the beans.

• Heat the oil and add the chopped onion
• Let the onion simmer stirring occasionally until golden
• Add the cumin seeds and stir for 30 seconds or so
• Add the cherry tomatoes (whole!)
• Drain and rinse the tin of butter beans and then add to the pot.
• Add a little water (~1/2 a cup)
• Add the vegetable stock and salt
• Leave to cook on a medium heat stirring occasionally until the cherry tomatoes have exploded and made the beans tasty.

Hopefully by now the rice is just about done and you can eat it :) Serve with the yogurt which although you might not think would go that well with the tomatoey beans it works a treat. Enjoy!
Note: The measurements might be a tad off as I usually measure to eye.