10       ml           2 tsp sunflower oil.
   1       lg           Onion peeled and chopped.
                        One green chili de-seeded
                        And chopped.
 225       g            8 oz long grain rice
   2                    Tomatoes skinned and
                        De-seeded
 750       ml           1,25 pt vegetable stock.
 100       g            3,5 oz pinto or red kidney
                        Beans cooked.
                        Ground black pepper.
  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.
  264 Calories 1120 kj. 6,8 g protein. 57,1 g
  carbohydrate of which 4,0 g sugars. 2,5 g fat of which
  0,4 g saturates. 0,2 g sodium. 4,3 g dietary fibre.