Mexican Beans and Rice.

35 minutes Prep: 20 minutes Cook: 15 minutes

298 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

10	ml	sunflower oil	plus 2 tsp sunflower oil.
1	large	onion	peeled and chopped
1	x	green chili pepper	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

Directions

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.

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Nutrition Facts

Serving Size 155g

Amount per Serving

Calories 298 5% of calories from fat

	% Daily Value*
Total Fat 2.0g	2%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 4mg	1%
Sodium 269mg	11%
Total Carbohydrate 64.0g	21%
Dietary Fiber 6.0g	22%
Sugars 3.0g
Protein 8.0g	17%

Vitamin A	10%		Vitamin C	20%
Calcium	6%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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