Mexican Beans and Rice
By: Anonymous
Published: Wednesday, December 9, 2009 - 2:10am

Ingredients




10 teaspoons ml 2  sunflower oil
1 lrg Onion peeled and chopped.
One green chili de-seeded
And chopped.
225 grams 8 oz long grain rice
2 Tomatoes skinned and
De-seeded
750 pints ml 1,25  vegetable stock
100 grams 3,5 oz pinto or red kidney
Beans cooked.
Ground black pepper.

Preparation

1 Heat the oil in a non-stick frying pan and cook the onion until soft (about 5 minutes). Add the chili and rice and cook for a further 2 minutes or until the rice turns opaque. Chop the tomato and add to the rice. Pour in stock, bring to the boil, cover and simmer for 10 minutes. Add the beans and black pepper, adding extra water if necessary. Cook for a further 5 minutes. Drain and serve.