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
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
A food is not necessarily essential just because your child hates it. |
| Katharine Whitehorn |
I went to the bank and asked to borrow a cup of money. They said, “What for?” I said, “I'm going to buy some sugar.” |
| Steven Wright |
This Recipe for Mexican Beans & Rice is one of thousands in the Recipes-to-go Bean Cookbook.
Chemically speaking, chocolate really is the world's perfect food. |
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If you enjoy this Mexican Beans & Rice Recipe - you should enjoy the recipe collections you can find on the websites below:
Old people shouldn't eat health foods. They need all the preservatives they can get. |
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Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
This is a recipe for Mexican Beans & Rice from the recipe cookbook of Recipes-to-go (Bean)
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
Eat, drink, and be merry, for tomorrow you may work. |
| Anonymous |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
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The next time you feel like complaining, remember that your garbage disposal probably eats better than 30 percent of the people in the world. |
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Food Tip |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
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.
Serves: 4
Mexican Beans & Rice Recipe brought to you by Recipes To-Go