 |
MEXICAN BEANS & RICE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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.
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.
- - - - - - - - - - - - - - - - - -
|
