Mexican Rice And Beans

• 1/4 cup olive oil
• 1 None red onion, thinly sliced
• 1 None green pepper, seeded and thinly sliced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 1/2 cups long-grain rice
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• None None Chopped cilantro, for garnish
• None None Tortilla chips, sour cream and lime wedges, to serve

1. Heat oil in large saucepan on medium heat. Saute onion and pepper for 2-3 mins, until softened. Add oregano and spices. Saute for 1 min. Add rice and cook for 2-3 mins, stirring.
2. Stir in tomatoes. Fill empty can with water and add liquid to rice. Season to taste. Bring to a boil. Reduce heat to low and add kidney beans. Simmer, covered, for 15-20 mins, stirring occasionally, until rice is tender. Fluff rice with a fork.
3. Garnish with cilantro. Serve with tortilla chips, sour cream and lime wedges.

olive oil, red onion, green pepper, oregano, ground cumin, paprika, ground coriander, longgrain rice, tomatoes, kidney beans, cilantro, tortilla chips

Taken from recipes-plus.com/api/v2.0/recipes/34830 (may not work)