Mexican Beans And Rice Recipe
Servings: 4
Ingredients
- 10 ml 2 tsp sunflower oil.
- 1 lrg Onion peeled and minced. One green chili de-seeded And minced.
- 225 gm 8 ounce long grain rice
- 2 x Tomatoes skinned and De-seeded
- 750 ml 1,25 pt vegetable stock.
- 100 gm 3,5 ounce pinto or possibly red kidney Beans cooked. Grnd black pepper.
Directions
- Heat the oil in a non-stick frying pan and cook the onion till soft (about 5 min). Add in the chili and rice and cook for a further 2 min or possibly till the rice turns opaque. Chop the tomato and add in to the rice. Pour in stock, bring to the boil, cover and simmer for 10 min. Add in the beans and black pepper, adding extra water if necessary. Cook for a further 5 min. Drain and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 4 servings | |
| Calories 19 | |
| Calories from Fat 1 | 5% |
| Total Fat 0.09g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 116mg | 3% |
| Total Carbs 4.26g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.17g | 1% |
| Protein 0.62g | 1% |
