Southwestern Two Bean Chili Rice

by the Editors of Publications International, Ltd.


Southwestern Two Bean Chili & Rice Photo
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

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