Mexican Beans and Rice
| Yield: | 4 Servings |
| Categories: | Main Dishes, Vegetarian |
| 10 | ml | 2 tsp sunflower oil. |
| 1 | lg | Onion peeled and chopped. |
| One green chili de-seeded | ||
| And chopped. | ||
| 225 | g | 8 oz long grain rice |
| 2 | Tomatoes skinned and | |
| De-seeded | ||
| 750 | ml | 1,25 pt vegetable stock. |
| 100 | g | 3,5 oz pinto or red kidney |
| Beans cooked. | ||
| Ground black pepper. |
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