Makes 6 servings.


  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 14-1/2-ounce cans Mexican-style tomatoes, undrained
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 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)


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.

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