🫙 From the Spice Rack
Mexican Beans and Rice.
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 vegetabl...
maineasy
Ingredients4 items
Ingredients
- 10ml 2 tsp sunflower oil.
- 1lg onion peeled and chopped.
- 2tomatoes skinned and
- 100g 3,5 oz pinto or red kidney
Directions
- 1
10 ml 2 tsp sunflower oil
- 2
1 lg Onion peeled and chopped
- 3
One green chili de-seeded And chopped
- 4
225 g 8 oz long grain rice 2 Tomatoes skinned and De-seeded 750 ml 1,25 pt vegetable stock
- 5
100 g 3,5 oz pinto or red kidney Beans cooked
- 6
Ground black pepper
- 7
Heat the oil in a non-stick frying pan and cook the onion until soft (about 5 minutes)
- 8
Add the chili and rice and cook for a further 2 minutes or until the rice turns opaque