Rice rounds out the robust combination of vegetables and spice in this wholesome and healthy dish. Fill your bowl to the brim.
1 medium green bell pepper (seeded and chopped)
1 medium onion (chopped) 3 cloves garlic (minced)
1 tablespoon vegetable oil
2 (14.5-ounce) cans Mexican-style tomatoes (un-drained)
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)
2.5 cups water
1 cup uncooked rice
2 tablespoons chili powder
1.5 teaspoons ground cumin
Sauté green pepper, onion, and garlic with the oil in a 3-quart saucepan or Dutch oven over a medium-high heat for 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder, and cumin. Stir well. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, stirring occasionally. Serve with a dollop of sour cream if desired.
Makes 8 servings
Try this with 20 Bees Chardonnay VQA for only $9.95.
Download a PDF of the recipe.
by Damon G. Beggs
(Damon is the owner of CATERWAITER Event Catering & Service Staff)