Mexican Rice And Beans - cooking recipe

Ingredients

1/4 cup olive oil
1 None red onion, thinly sliced
1 None green pepper, seeded and thinly sliced
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 1/2 cups long-grain rice
1 can (14 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
None None Chopped cilantro, for garnish
None None Tortilla chips, sour cream and lime wedges, to serve

Preparation

Heat oil in large saucepan on medium heat. Saute onion and pepper for 2-3 mins, until softened. Add oregano and spices. Saute for 1 min. Add rice and cook for 2-3 mins, stirring.
Stir in tomatoes. Fill empty can with water and add liquid to rice. Season to taste. Bring to a boil. Reduce heat to low and add kidney beans. Simmer, covered, for 15-20 mins, stirring occasionally, until rice is tender. Fluff rice with a fork.
Garnish with cilantro. Serve with tortilla chips, sour cream and lime wedges.