Mexican Beans & Rice.
Yield
4 servingsPrep
20 minCook
15 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | 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 |
|
| 7.5E+2 | ml |
vegetable stock
|
|
| 1E+2 | 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.
