Time
prep 0:20
total 1:00
Ingredients
| 1 | md. bell pepper, chopped | | 1 | md. onion, chopped | | 3 cloves | garlic, minced | | 1 tbsp. | canola oil | | 2 cans | diced tomatoes, undrained | | 1 can | kidney beans, drained and rinsed | | 1 can | pinto beans, drained and rinsed | | 1 can | whole kernel corn, drained and rinsed | | 2-1/2 cup | water | | 1 cup | uncooked long grain rice | | 2 tbsp. | chili powder | | 1-1/2 tsp. | groind cumin |
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Instructions
In a 6 quart stock pot, saute pepper, onion and garlic in oil for 5 miniutes or until tender. Add remaining ingredients; stir well. Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally.
Author's Comments
A year-round favorite.
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