Mexican beans and rice.

Yield: 4 servings

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

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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