Spicy Rice and Bean Stir-fry

Description
Spicy Rice & Bean Stirfry
 * Cook Time: About 25 minutes
 * Serves: 4

Ingredients

 * 1 tablespoon vegetable oil
 * 1 onion, chopped
 * 1 cup long grain rice
 * 1 green bell pepper, chopped
 * 1 teaspoon chili powder
 * 2½ cups boiling water
 * ¾ canned corn, drained
 * 8 oz. canned red kidney beans, drained
 * 2 tablespoons flat leaf parsley, chopped

Directions

 * 1) Heat oil in a wok or large skillet over medium-high heat. Add onion and cook for 3 minutes or until softened.
 * 2) Reduce heat to medium then add rice, bell pepper, and chili powder then stir-fry for 1 minute.
 * 3) Stir in boiling water, raise heat to boiling again then reduce heat to medium-low and simmer for 15 minutes.
 * 4) Stir in corn and beans then cook for an additional 3 minutes or until rice is tender and water is absorbed.
 * 5) Serve garnished with parsley.