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Brandy-Soaked Scallops
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Southwestern Two Bean Chili & Rice
Prep and Cook Time: 20 minutes
Yield: Makes 4 servings
Ingredients:
1
bag (about 1/2 cup uncooked) boil-in-bag white rice
1
tablespoon vegetable oil
1
cup chopped onion
1
cup chopped green bell pepper
1-1/2
teaspoons bottled minced garlic
1
can (15-1/2 ounces) chili beans in spicy or mild sauce, undrained
1
can (15-1/2 ounces) black or pinto beans, drained
1
can (10 ounces) diced tomatoes with green chilies, undrained
1
tablespoon chili powder
2
teaspoons ground cumin
1
cup (4 ounces) shredded Cheddar or Monterey Jack cheese
Preparation:
1.
Cook rice according to package directions.
2.
While rice is cooking, heat oil in large saucepan over medium-high heat until hot. Add onion, bell pepper and garlic. Cook 5 minutes, stirring occasionally. Stir in chili beans with sauce, black beans, tomatoes with juice, chili powder and cumin. Cover; bring to a boil over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes.
3.
Transfer rice to 4 shallow bowls. Ladle bean mixture over rice; top with cheese.
Nutritional Information:
| Serving Size: | |
| Protein | 24 g |
| Fiber | 11 g |
| Carbohydrate | 64 g |
| Cholesterol | 15 mg |
| Total Fat | 12 g |
| Calories | 407 |
| Sodium | 1069 mg |
Dietary Exchange:
| Meat | 2 |
| Vegetable | 2 |
| Starch | 3 |
| Fat | 1/2 |
This recipe appears in:
Southwestern
