Mexican Beans And Rice.

Ingredients

10 ml sunflower oil
1 onion
110 gr long rice
2 tomatoes skinned
11,800 ml vegetable stock
130 gr pinto

Instructions

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.