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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Taste Of Home Magazine
Servings: 12
½ teaspoon olive oil
½ cup bell peppers, chopped
½ cup onions, chopped
3 cloves garlic, minced
29 ozs stewed tomatoes
15 ozs dark red kidney beans, undrained
16 ozs pinto beans, undrained
2 cup frozen corn, thawed
1 cup water
1 cup long-grain rice
3 Tbsps chili powder
2 tsps salt
1 ½ tsps cumin
1 teaspoon 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 to 30 minutes or until rice is cooked, stirring occasionally.