Mexican Beans and Rice.

• 10 ml sunflower oil plus 2 tsp sunflower oil.
• 1 large onions peeled and chopped
• 1 x green chili peppers de-seeded and chopped
• 225 grams long grain rice
• 2 each tomatoes skinned and de-seeded
• 750 ml vegetable stock
• 100 grams pinto or red kidney
• 1 x beans cooked
• 1 x black pepper ground

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

sunflower oil, onions, green chili peppers, long grain rice, tomatoes, vegetable stock, pinto, beans, black pepper

Taken from recipeland.com/recipe/v/mexican-beans-rice-33297 (may not work)