10 ml 2 tsp sunflower oil.
1 large onion peeled and chopped.
1 one green chili de-seeded
1 and chopped.
225 g 8 oz long grain rice
2 tomatoes skinned and
1 de-seeded
750 ml 1,25 pt vegetable stock.
100 g 3,5 oz pinto or red kidney
1 beans cooked.
1 ground black pepper.
Directions
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.
Servings: 4 servings
Mexican Beans & Rice Recipe brought to you by Recipe Ideas
Categories: Bean; Mexican; Rice; Vegetable
The History of Recipes
We can track the history of written recipes way back into history, at least as far into history as early Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these old cook books were just basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe found, according to experts in ancient history are some stone tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. Later on, there were some recipe books which were published in the 14th Century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is served today, but rather recipes for the types of food eaten by the rich and powerful of the time. For the next few years, the upper-class families of the West competed to offer the most extravagent meals, and as a result cooks and their recipes increased in prestige. Even so, it was during the nineteenth century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and writing down recipes of the day. The introduction of the TV brings us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Mexican Beans & Rice recipe.
