Creole rice with kidney beans and fruit skewers

Ingredients

• 250 g of rice
• 100 g of cooked kidney beans
• 1 chopped onion
• 2 carrots, cut into sticks
• 3 tablespoons of green peas
• 100 g of canned or fresh pineapple
• 1 bag of corn
• 1 cube of vegetable stock
• 300 ml of vegetable stock
• 200 ml of coconut milk
• salt and pepper
• 1 dried chili pepper
• 2 tablespoons of peanut oil
• One green apple
• 1 banana
• 200 g of canned or fresh pineapple
• olive oil
• paprika
• salt and pepper
• Wooden skewers

In a wok, heat the oil and briefly sauté the vegetables. Add the pineapple and coconut milk, then mix well.

Add the rice and kidney beans, then pour in 300 ml of vegetable stock (or a mixture of pineapple juice and broth).

Season with salt and pepper, and add the chili pepper to your liking. Bring to a boil, then reduce the heat and simmer until the rice is tender.

Cut the fruit into large chunks and thread them alternately onto the wooden skewers.

Prepare a marinade using olive oil, paprika, salt, and pepper, then brush the fruits with it.

Preheat the oven to 200 °C (400 °F), then place the skewers in the oven for 10 minutes or more, depending on how well you want them cooked. Finally, activate the grill for a few moments to give them a nice char.

Serve the skewers hot or warm with the Creole rice.