Quick, Healthy, Mexi-Beany

After last nights mammoth effort with the frypan and a bottle of chardonnay (ouch! but dinner tasted even better for lunch today!!) I felt like something quick, light and healthy.

Quick Mexi-Beans with Rice

*1 cup of white calrose rice (you can use brown rice but its the glugginess of the rice that really makes this!!)
*1 tin of red kidney beans, drained
*1 tin of whole peeled tomatoes
*2 big cloves of garlic - roughly chopped
*1 medium onion, roughly chopped
*1 small capsicum, roughly chopped

*1tbs olive oil
*Salt, pepper and tabasco to taste.


Cook the rice to a sticky consistency - I used a microwave rice cooker. 1 cup rice to 2 cups water, 16 minutes on 70% stirring halfway, then 4 minutes on high. let sit for 5 minutes, fluff with a fork then set aside.

Put EVERYTHING into a saucepan except for salt, pepper and tabasco. bring to boil then reduce heat. Add your spices to taste (if you are like me, that means LOTS of tabasco... yum!!)
Cook until capsicums are starting to get soft and the tomato sauce has thickened.

Serve on rice, sprinkle some grated cheese on if you like.