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Chili-cumin rice and bean skillet supper




Source of Recipe


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List of Ingredients




1 tbsp (15 mL) vegetable oil
1 large onion, peeled and chopped
1 large minced garlic clove
2 green peppers, seeded and chopped
4 tsp (20 mL) chili powder
2 tsp (10 mL) ground cumin
1-1/2 tsp (7 mL) salt
1/4 tsp (1 mL) cayenne pepper
1-1/2 cups (375 mL) uncooked long-grain rice
2-1/2 cups (625 mL) water
2 (19-oz/540-mL) cans tomatoes, including juice
19 oz (540 mL) can black or Romano beans, rinsed and drained or 2 cups (500 mL) cooked beans
2 cups (500 g) frozen or canned corn kernels


Recipe



Directions:

1. Heat oil in a large saucepan over medium heat. Add onion, garlic and half of the peppers. Stir occasionally for 5 minutes. Add spices. Stir constantly, for about 1 minute.

2. Add rice, stirring until coated. Stir in water and tomatoes, including juice. Bring to a boil, stirring frequently. Reduce heat to low, cover and barely simmer for 20 minutes. Add drained beans, remaining peppers and corn. Cover and continue cooking until rice is done as you like it, from 15 to 20 minutes.