Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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