| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 12 | servings | ||
INGREDIENTS
| 1/2 | ts | Olive oil |
| 1/2 | c | Bell peppers; chopped |
| 1/2 | c | Onions; chopped |
| 3 | Cloves garlic; minced | |
| 29 | oz | Stewed tomatoes |
| 15 | oz | Dark red kidney beans; undrained |
| 16 | oz | Pinto beans; undrained |
| 2 | c | Frozen corn; thawed |
| 1 | c | Water |
| 1 | c | Long-grain rice |
| 3 | tb | Chili powder |
| 2 | ts | Salt |
| 1 1/2 | ts | Cumin |
| 1 | ts | Black pepper |
INSTRUCTIONS
Cost: $ ; Preparation Time: 25 minutes Difficulty Level: 3 ; Servings: 12 1. 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. 2. Reduce heat; cover and simmer for 25-30 minutes or until rice is cooked, stirring occasionally. Posted to The Gourmet Connection Recipe Page Newsletter by Gourmet Connection <trp-mailing-list@gourmetconnection.com> on Sep 23, 1998, converted by MM_Buster v2.0l.
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