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
- 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.
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)