Serves

Preparation

15min

Cooking

35min
By
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Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat the oven to 240°C (220°C in a fan oven), and line a baking tray with grease-proof paper.

Fry the onion in 1 tbsp hot oil until translucent. Add the tomato purée, fry together briefly, stir in the rice and add the stock. Cover and simmer for around 20 minutes until cooked. Once cooked, add the beans to the rice and season to taste.

Serve on bed of hot cooked rice.