4 2toil 1large onion, peeled and chopped 1medium hot green chile, seeded and chopped 8ozlong grain rice 2tomatoes, skinned, seeded and chopped 1.5cchicken or vegetable stock 1canor 2 cups cooked pinto or kidney beans 0black pepper Heat the oil in an 8-inch skillet and cook the onion until soft (about 5 minutes). Add the chili pepper and rice and cook for a further 2 minutes or until the rice turns opaque. Add the tomato to the rice. Pour in stock, bring to a boil, cover and simmer for 10 minutes. Add the beans and sprinkle with black pepper, adding extra water if necessary. Cook for a further 5 minutes or until the rice is done. Drain and serve.