Mexican Beans And Rice.

Ingredients

2 tsp sunflower oil
1 onion
8 oz long rice
2 tomatoes skinned
25 pt vegetable stock
5 oz 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.