Easy Southwestern Two-Bean Chili & Rice Recipe | 4 Servings

Southwestern Two Bean Chili & Rice

Prep and Cook Time 20 minutes

YIELD Makes 4 servings

INGREDIENTS

1 bag (about 1/2 cup uncooked) boil-in-bag white rice 1 tablespoon vegetable oil 1 cup chopped onion 1 cup chopped green bell pepper 1‑1/2 teaspoons bottled minced garlic 1 can (15-1/2 ounces) chili beans in spicy or mild sauce, undrained 1 can (15-1/2 ounces) black or pinto beans, drained 1 can (10 ounces) diced tomatoes with green chilies, undrained 1 tablespoon chili powder 2 teaspoons ground cumin 1 cup (4 ounces) shredded Cheddar or Monterey Jack cheese

PREPARATION:

1. Cook rice according to package directions.
2. While rice is cooking, heat oil in large saucepan over medium-high heat until hot. Add onion, bell pepper and garlic. Cook 5 minutes, stirring occasionally. Stir in chili beans with sauce, black beans, tomatoes with juice, chili powder and cumin. Cover; bring to a boil over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes.
3. Transfer rice to 4 shallow bowls. Ladle bean mixture over rice; top with cheese.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Protein 24 g Fiber 11 g Carbohydrate 64 g Cholesterol 15 mg Total Fat 12 g Calories 407 Sodium 1069 mg DIETARY EXCHANGE: Meat 2 Vegetable 2 Starch 3 Fat 1/2