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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This recipe is from Family Circle or Woman's Day magazine, 2005. Excellent dish for a chilly day! Warms you up inside! Ingredients:
2 medium onions, chopped |
2 tablespoons vegetable oil |
4 garlic cloves, smashed |
1 tablespoon chili powder |
1 (28 ounce) can crushed tomatoes |
4 (15 ounce) cans red kidney beans, drained and rinsed |
1 (10 ounce) box frozen corn, thawed |
2 cups long-grain white rice |
3/4 teaspoon salt |
4 ounces cheddar cheese, shredded |
8 tablespoons sour cream |
Directions:
1. In a large, heavy pot, sauté onion in oil over medium-low heat for 4 minutes. Add garlic and cook until onion is tender. Add chili powder and cook, stirring, 1 minute. Stir in tomatoes and 2 cups water.
2. Gently stir in beans. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 20 minutes. Add corn; simmer an additional 10 minutes. Cook rice following package directions, adding salt.
3. To serve, divide rice among 8 plates.
4. Top each with chili, shredded cheese, and sour cream.
5. *** I added some jalapeno peppers for a little zip of taste. Black olives would also be a great topper as well. Make it your own - add whatever you like as a topper.
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