Ingredients
- 1 tbsp (15 mL) vegetable oil
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 jalapeño, minced
- 3 cloves garlic, minced
- 1 can (28 oz/796 mL) plum tomatoes, undrained
- 1 can (19 oz/540 mL) kidney beans, drained and rinsed
- 1 can (19 oz/540 mL) pinto beans, drained and rinsed
- 1 can (12 oz/341 mL) whole-kernel corn, drained
- 3 cups (750 mL) water
- 1 cup (250 mL) uncooked brown U.S. rice
- 2 tbsp (30 mL) chili powder
- 1 tsp (5 mL) ground cumin
Garnish:
- Shredded Cheddar cheese
- Sour cream
Directions
- In a 3-quart (3 L) saucepan over medium-high heat, heat oil. Sauté green pepper, onion, jalapeño and garlic for 5 minutes or until onion is softened. Add tomatoes, beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes, stirring occasionally, or until rice is tender.
- Top each serving with shredded cheese and a dollop of sour cream.
