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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 11 |
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This robust chili from the USA Rice Federation teams rice and kidney and pinto beans with a variety of colorful vegetables for a hearty meatless meal that's great tasting and good for you.—USA Rice Council, Houston, Texas Ingredients:
1 medium green pepper, chopped |
1 medium onion, chopped |
3 garlic cloves, minced |
1 tablespoon canola oil |
2 cans (14-1/2 ounces each) mexican-style stewed tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) pinto beans, rinsed and drained |
1 can (11 ounces) whole kernel corn, drained |
2-1/2 cups water |
1 cup uncooked long grain rice |
1 to 2 tablespoons chili powder |
1-1/2 teaspoon ground cumin |
Directions:
1. In a Dutch oven, saute green pepper, onion and garlic in oil until tender. Stir in all remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. If thinner chili is desired, add additional water. Yield: 11 servings.
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