Tex Mex Rice and Beans

Just a quick version of mexican rice I made tonight and it was pretty good. UPDATE: Sometimes instead of Chicken Stock I use tomato sauce to give it that "red mexican rice" look... it tastes pretty good that way too :)

• Ready In: 30 mins
• Serves: 8

Ingredients

• 3  tablespoons olive oil
• 1⁄2 yellow onion (chopped)
• 1⁄2 cup green bell pepper (chopped)
• 2  minced garlic cloves
• 1 (10 ounce) can rotel
• 1 (16 ounce) can pinto beans
• 1  cup white rice (not quick cooking)
• 3⁄4 cup  chicken stock

Directions

1. heat olive oil
2. add onion, peppers and garlic.
3. cook until transparent.
4. add rice and toast.
5. add chicken stock and rotel.
6. bring to a boil
7. reduce heat and simmer covered for 20 mins (DO NOT PEAK).
8. when 20 mins is up add beans.