Rice and Beans Casserole

225 g / 8 oz long-grain rice
2 tbsp oil
1 onion, finely sliced
2 cloves garlic crushed
1 chilli finely chopped
350 g / 2 oz tomatoes, skinned and chopped
1 red pepper, seeded and diced
225 g / 8 oz cooked red beans
600 ml / 1 pt water or stock
1 green pepper, seeded and diced

Heat oil in a medium frying pan.

Add onion and garlic and fry until soft and translucent.

Add the chilli, tomatoes, and peppers and cook until thick and well blended season with salt, stir in the beans mixing well and add the rice and water.

Cover and cook for 20 minutes until rice is tender and all water is well absorbed.

Stir and serve hot.