Mexican Beans and Rice
An easy and tasty side dish - spicy beans and rice.
green chili peppers
long grain rice
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.