Mexican Beans and Rice.

1. 1

   Heat the oil in a non-stick frying pan and cook the onion until soft (about 5 minutes).

2. 2

   Add the chili and rice and cook for a further 2 minutes or until the rice turns opaque.

3. 3

   Chop the tomato and add to the rice.

4. 4

   Pour in stock, bring to the boil, cover and simmer for 10 minutes.

5. 5

   Add the beans and black pepper, adding extra water if necessary.

6. 6

   Cook for a further 5 minutes.

7. 7

   Drain and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.