Ingredients
- 2 tomatoes skinned
- 1 onion (peeled)
- 11,800 ml vegetable stock
- 130 gr pinto
- 110 gr long rice (grain)
- 10 ml sunflower oil
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.
