Recipe By : Taste Of Home Magazine
Serving Size : 12 Preparation Time :0:15
Categories : Bean
Amount Measure Ingredient -- Preparation Method
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1/2 tsp olive oil
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
3 cloves garlic -- minced
29 ozs stewed tomatoes
15 ozs dark red kidney beans -- undrained
16 ozs pinto beans -- undrained
2 c frozen corn -- thawed
1 c water
1 c long-grain rice
3 tbsps chili powder
2 tsps salt
1 1/2 tsps cumin
1 tsp black pepper
In a large saucepan, heat oil over medium heat. Add bell peppers, onions,
and garlic. Cook until tender. Stir in stewed tomatoes, beans, corn, water,
rice, chili powder, salt, cumin, and black pepper; bring to a boil.
Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked,
stirring occasionally.
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Per serving: 226 Calories; 1g Fat (4% calories from fat); 12g Protein; 52g
Carbohydrate; 0mg Cholesterol; 745mg Sodium
