Mexican rice
BY
Michelle
Michelle Thomas1 cup of rice
2 cups of water (for the rice)
1/2 a capsicum
1 can of drained beans (kidney,black)
1 teaspoon of chili powder
2 teaspoons of cumin
1/4 of a cup of fresh coriander
1/4 of a cup of oregano
1 can of diced tamato
6 cloves of garlic, finely sliced
Tiny but of oil
Cook the rice in a microwave with a ceramic plate on the top until rice has
absorbed water
Chop up capsicum, garlic, oregano, corriander and garlic
Drain the juice from tamato tin into a measuring cup and add enough water so the mixture becomes one cup
Place garlic in a hit pan with oil in a high-medium heat until browned
Add the beans, herbs, spices and capsicum and stir until mixed
And the tamato mixture and let it boil
Turn the heat down to a simmer
Wait for the beans to absorb most of the liquid
As the rest of the tamatos
Fluff rice with a fork and add to bean mixture
Serve
(200-350 cal depending on beans, oil and serving size)