TLC Cooking "Southwestern Two Bean Chili & Rice"

Southwestern Two Bean Chili Rice

Southwestern Two Bean Chili & Rice

Prep and Cook Time 20 minutes

YIELD Makes 4 servings
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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:

Cook rice according to package directions.
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.
Transfer rice to 4 shallow bowls. Ladle bean mixture over rice; top with cheese.

This recipe appears in: Southwestern

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