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Ingredients:
10 ml 2 tsp sunflower oil.
1 large onion peeled and chopped.
1 one green chili de-seeded
1 and chopped.
225 g 8 oz long grain rice
2 tomatoes skinned and
1 de-seeded
750 ml 1,25 pt vegetable stock.
100 g 3,5 oz pinto or red kidney
1 beans cooked.
1 ground black pepper.
Instructions:
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.
Servings: 4
Other things are just food. But chocolate's chocolate. Patrick Skene Catling
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Mexican Beans & Rice. Recipe brought to you by Mexican Recipes To-Go
