Mexican Beans & Rice. Recipe

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Mexican Beans & Rice. 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.

A Recipe for
Mexican Beans & Rice.

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This is a recipe for Mexican Beans & Rice. from the recipe cookbook of Recipes-to-go (Bean)

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Mexican Beans & Rice.

The more you eat, the less flavor; the less you eat, the more flavor.
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Mexican Beans & Rice. 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.

Serves: 4

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Mexican Beans & Rice. Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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