Soupy rice with red beans

Method

1. Chop the onion and garlic cloves and dice the tomato small. Drain the kidney beans, keeping half of the liquid from the tin. Heat 750 ml of water.
2. In a wide pan, heat the olive oil over medium-low heat and soften the onion with a pinch of salt for 5 minutes. Add the garlic and bay leaf and cook 1 minute; add the tomato and cook 5 minutes, until it breaks down.
3. Add the beans with the reserved liquid and the hot water, season with the salt and bring to the boil.
4. Add the carolino rice and cook over medium-low heat for 15 to 17 minutes, stirring occasionally, until the grain is cooked and the rice is still brothy.
5. Turn off the heat, remove the bay leaf, stir in the chopped coriander and serve straight away, before the rice drinks all the broth.