*  Exported from  MasterCook  *
 
                            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.
  
 
 
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