Mexican Style Rice
1 medium tomato
1 can crushed tomatoes
2 cups chicken stock
1 can black beans, rinsed
1 can kidney beans, rinsed
2 cups long grain rice
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp minced jalapeno, optional
1/2 tsp coriander
2 garlic cloves, thinly sliced
3 tbsp extra virgin olive oil
Heat half of the oil in a large, deep sided pan over medium-high heat. Add the onion, carrots, and garlic. Cook stirring frequently until the onion have become translucent (about 5 minutes)
Add the rest of the oil and the rice and stir for one minute.
Add the capsicum, tomato, jalapeno, coriander, cumin and oregano and cook for 2 minutes.
Pour in the stock, bring it to the boil. Reduce to a simmer and cook, covered, for 15 minutes.
Stir in the all the beans.
Season to taste with salt and pepper.
Garnish with fresh coriander to serve