Mexican beans & rice

Ingredients

Quantity		Ingredient
10	millilitres	2 tsp sunflower oil.
1	large	Onion peeled and chopped.
		One green chili de-seeded
		And chopped.
225	grams	8 oz long grain rice
2		Tomatoes skinned and
		De-seeded
750	millilitres	1,25 pt vegetable stock.
100	grams	3,5 oz pinto or red kidney
		Beans cooked.
		Ground black pepper.

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.

264 Calories 1120 kj. 6,8 g protein. 57,1 g carbohydrate of which 4,0 g sugars. 2,5 g fat of which 0,4 g saturates. 0,2 g sodium. 4,3 g dietary fibre.

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