Southwestern Two Bean Chili & Rice the Editors of Publications International, Ltd.
Southwestern Two Bean Chili & Rice
Prep and Cook Time 20 minutes
Makes 4 servings
|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|
- 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.
|Total Fat||12 g|
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