MEXICAN RICE

Ingredients:

Oil - 1 Tbsp

Long grain rice - 2 cups

Onion(chopped) - 1 medium

Kidney beans(dry) - 1/2 cup

Bell pepper (chopped) - 1 small

Ginger paste - 1/2 tsp

Oregano - 1/2 tsp

Salt - to taste

Tomato sauce - 8oz can

Broth or Water - 3 cups

Cilantro - For garnishing

Method:

Soak kidney beans overnight. Pressure cook beans until soft not mushy.

Drain the beans and keep aside.

Heat oil in a non-stick pan on medium heat.

Add rice and saute until the rice turns a light golden brown

Add onion and saute for 1-2 mins.

Add in kidney beans, bell pepper, ginger, oregano, salt, tomato sauce and broth(water). Mix well.

Allow the mixture to come to a boil, stir gently.

Turn heat down to low-med , cover the pan and cook for 15 minutes.

Turn off stove and fluff up rice gently with a fork.

Garnish with chopped cilantro.