 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
Ingredients:
1 medium green bell pepper, chopped and seeded |
1 medium onion, chopped |
3 cloves garlic, minced |
1 tablespoon vegetable oil |
2 (14 1/2 ounce) cans mexican-style tomatoes, undrained |
1 (15 ounce) can pinto beans, drained and rinsed |
1 (15 ounce) can kidney beans, drained and rinsed |
1 (11 ounce) can whole kernel corn, drained and rinsed |
2 1/2 cups water |
1 cup uncooked rice |
2 tablespoons chili powder |
1 1/2 teaspoons ground cumin |
Directions:
1. Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender.
2. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin.
3. Stir well.
4. Bring to a boil.
5. Reduce heat.
6. Cover and simmer for 30 minutes.
7. Stir occasionally.
8. Top with sour cream,if desired.
9. Serve.
|
|