Recipe - Mexican Beans And Rice

10 ml 2 tsp sunflower oil.
1 lg Onion peeled and chopped.
One green chili deseeded
And chopped.
225 g 8 ounce long grain rice
2 Tomatoes skinned and
Deseeded
750 ml 1,25 pt vegetable stock.
100 g 3,5 ounce pinto or red kidney
Beans cooked.
Ground black pepper.

Heat the oil in a nonstick 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini