Southwestern Two-Bean Chili And Rice Recipe
Ingredients
1 1/2 cups uncooked rice
1 tablespoon vegetable oil
1 cup chopped onion
1 cup chopped green or red bell pepper
2 garlic cloves, minced
1 (15-ounce) can chili beans in spicy or mild sauce
1 (15-ounce) can black or pinto beans, drained
1 (10-ounce) can diced tomatoes with green chiles
1 tablespoon chili powder
2 teaspoons cumin
Directions
Cook the rice using package directions.
Heat the oil in a large saucepan over medium-high heat.
Add the onion, bell pepper and garlic and cook for 5 minutes, stirring occasionally.
Stir in the undrained chili beans, black beans, undrained tomatoes with green chiles, chili powder and cumin.
Cover and bring to a boil over high heat.
Reduce heat to medium low and simmer for 10 minutes.
Heat the oil in a large saucepan over medium-high heat.
Add the onion, bell pepper and garlic and cook for 5 minutes, stirring occasionally.
Stir in the undrained chili beans, black beans, undrained tomatoes with green chiles, chili powder and cumin.
Cover and bring to a boil over high heat.
Reduce heat to medium low and simmer for 10 minutes.
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