Mexican Rice

INGREDIENTS

• ¼ cup olive oil
• 1 finely sliced red onion
• 1 green capsicum, seeded, thinly sliced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon long-grain rice
• 1 1/2 cups diced tomato
• 1 can kidney beans
• 1 cup chopped coriander
• 2 cups corn chips
• 1 cup sour cream
• lime wedges, to serve

METHOD

1. In a large saucepan or camp oven, heat oil on medium. Saute onion and capsicum 2-3 minutes, until softened.
2. Add oregano and spices. Saute a further 1 minute. Mix in rice and cook 2-3 minutes, stirring.
3. Stir in tomatoes. Fill empty can with water and add liquid to rice. Season to taste. Bring to boil. Reduce heat to low and add kidney beans. Simmer, covered, 15-20 minutes, stirring occasionally, until rice is tender.
4. Fluff rice with a fork. Top with coriander. Serve with corn chips, sour cream and lime wedges.
5. Optional; baked chicken.