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| + | == Description == |
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| − | Makes 6 servings |
+ | Makes 6 servings |
== Ingredients == |
== Ingredients == |
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| − | * 1 medium [[green bell pepper|green pepper]], chopped |
+ | * 1 medium [[green bell pepper|green pepper]], chopped |
| − | * 1 medium [[ |
+ | * 1 medium [[onion]], chopped |
| − | * 3 [[ |
+ | * 3 cloves [[garlic]], minced |
| − | * 1 tablespoon [[vegetable oil]] |
+ | * 1 tablespoon [[vegetable oil]] |
| − | * 2 14 |
+ | * 2 x 14½-ounce cans Mexican-style [[tomato]]es, undrained |
| − | * 1 15-ounce can [[kidney bean]]s, drained and rinsed |
+ | * 1 x 15-ounce can [[kidney bean]]s, drained and rinsed |
| − | * 1 15-ounce can [[pinto bean]]s, drained and rinsed |
+ | * 1 x 15-ounce can [[pinto bean]]s, drained and rinsed |
| − | * 1 11-ounce can whole-kernel [[corn]], drained |
+ | * 1 x 11-ounce can whole-kernel [[corn]], drained |
| − | * 3 cups [[water]] |
+ | * 3 cups [[water]] |
| − | * 1 cup uncooked [[brown rice]] |
+ | * 1 cup uncooked [[brown rice]] |
| − | * 2 tablespoons [[chili powder]] |
+ | * 2 tablespoons [[chili powder]] |
| − | * 1 teaspoon ground [[cumin]] |
+ | * 1 teaspoon ground [[cumin]] |
* [[sour cream]] (optional) |
* [[sour cream]] (optional) |
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| − | == |
+ | == Instructions == |
| − | # Heat [[oil]] in 3-quart saucepan over medium-high heat. |
+ | # Heat [[oil]] in 3-quart saucepan over medium-high heat. |
| − | # Sauté [[green bell pepper|green pepper]], [[Onion]] and [[garlic]] for 5 minutes or until tender. |
+ | # Sauté [[green bell pepper|green pepper]], [[Onion|onion]] and [[garlic]] for 5 minutes or until tender. |
| − | # Add [[tomato]]es, |
+ | # Add [[tomato]]es, beans, [[corn]], [[water]], [[rice]], [[chili powder]] and [[cumin]]; stir well. |
| − | # Bring to a boil. Reduce heat; cover and simmer 30 |
+ | # Bring to a boil. Reduce heat; cover and simmer 30 – 40 minutes, stirring occasionally, or until [[rice]] is tender. |
# To serve, top with [[sour cream]], if desired. |
# To serve, top with [[sour cream]], if desired. |
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| − | |||
[[Category:Brown rice Recipes]] |
[[Category:Brown rice Recipes]] |
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[[Category:Chili Recipes]] |
[[Category:Chili Recipes]] |
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| Line 29: | Line 29: | ||
[[Category:Kidney bean Recipes]] |
[[Category:Kidney bean Recipes]] |
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[[Category:Pinto bean Recipes]] |
[[Category:Pinto bean Recipes]] |
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| ⚫ | |||
[[Category:Vegetarian Main Dish Recipes]] |
[[Category:Vegetarian Main Dish Recipes]] |
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| + | [[Category:Tomato Recipes]] |
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| + | [[Category:Garlic Recipes]] |
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| ⚫ | |||
Latest revision as of 02:44, 8 April 2011
Description
Makes 6 servings
Ingredients
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon vegetable oil
- 2 x 14½-ounce cans Mexican-style tomatoes, undrained
- 1 x 15-ounce can kidney beans, drained and rinsed
- 1 x 15-ounce can pinto beans, drained and rinsed
- 1 x 11-ounce can whole-kernel corn, drained
- 3 cups water
- 1 cup uncooked brown rice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- sour cream (optional)
Instructions
- Heat oil in 3-quart saucepan over medium-high heat.
- Sauté green pepper, onion and garlic for 5 minutes or until tender.
- Add tomatoes, beans, corn, water, rice, chili powder and cumin; stir well.
- Bring to a boil. Reduce heat; cover and simmer 30 – 40 minutes, stirring occasionally, or until rice is tender.
- To serve, top with sour cream, if desired.