Southwestern Two Bean Chili Rice
Browse the article 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:
| 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