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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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On cold or rainy days, this comforting dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! Ingredients:
1 tablespoon canola oil |
2 celery ribs, chopped |
1 medium green pepper, chopped |
1 medium onion, chopped |
1 can (28 ounces) diced tomatoes, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
2 cups cooked brown rice |
2 teaspoons worcestershire sauce |
1-1/2 teaspoons chili powder |
1/4 teaspoon pepper |
1/4 cup shredded cheddar cheese |
1/4 cup reduced-fat sour cream |
2 green onions, chopped |
Directions:
1. In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.
2. Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, 7-9 minutes or until heated through. Top with cheese, sour cream and green onions. Yield: 4 servings.
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