Mexican Beans & Rice
An easy and tasty side dish - spicy beans and rice.
Yield
4 servingsPrep
5 minCook
25 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
sunflower oil
|
|
| 1 | large |
onions
peeled, chopped |
|
| 1 | each |
green chili peppers
seeded, chopped |
*
|
| 8 | ounces |
long grain rice
|
|
| 2 | each |
tomatoes
skinned, seeded |
|
| 3 | cups |
vegetable stock
|
|
| 3.5 | ounces |
pinto beans
cooked |
|
| 1 | x |
black pepper
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
sunflower oil
|
|
| 1 | large |
onions
peeled, chopped |
|
| 1 | each |
green chili peppers
seeded, chopped |
*
|
| 231.2 | ml/g |
long grain rice
|
|
| 2 | each |
tomatoes
skinned, seeded |
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 101.2 | ml/g |
pinto 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.
