Mexican Beans and Rice

Yields:	4 servings
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Heat the oil in a non-stick 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.

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have used this one for years..it is a family tradition at christmas..thanks for having it so handy...saved me lots of time in lookin it