Mexican rice

• 15 ml olive oil
• 300 g brown rice
• 400 g canned tomatoes
• 475 ml chicken or vegetable stock
• 4 tbsp The Spice Club Mexican spices
• 400 g black beans, rinsed and drained

Options Garnish;

• Jalapeños
• Coriander
• Creme fraiche
• The Spice Club Topping

1. Heat the olive oil in a pan over medium heat. Add the uncooked rice and fry briefly.
2. Add the tomato sauce, stock and Mexican herbs. Stir well.
3. Bring the mixture to a boil and then reduce the heat. Simmer until the rice is cooked and all the liquid has been absorbed, about 20-25 minutes.
4. Add the black beans and heat them through briefly. Serve the Mexican rice warm as a side dish or as part of a main course.