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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

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

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

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