2 cups rice,
1 cup Mexican beans (canned),
1 red pepper,
2 tbsp butter,
2 tbsp liquid oil,
Hot water,
For service:

Preparation of:
Wash the rice with plenty of water, squeeze half a lemon and soak in hot water for 30 minutes. Melt butter and olive oil in a rice pot, add finely chopped red pepper and fry. Then add the rice and fry for another 5 minutes. Wash and add canned Mexican beans. Add black pepper and salt and mix. Add enough hot water and cook over low heat until the rice water is pulled. Take the pilaf from the stove and let it rest for 10 minutes. Serve by decorating with parsley leaves.