1 md Green pepper; chopped
1 md Onion; chopped
3 Garlic cloves; minced
29 oz Mexican-style tomatoes
— (canned), undrained 15 oz Kidney beans (canned)
— drained and rinsed 15 oz Pinto beans (canned)
— drained and rinsed 11 oz Whole-kernal corn (canned)
— drained 2 1/2 c Water
1 c Rice (uncooked)
2 tb Chili powder
1 1/2 ts Ground cumin
Sour cream (optional) Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. To serve, top with sour cream. Each serving provides: * 324 calories * 12.1 g. protein * 4.1 g. fat * 63.0 g. carbohydrate * 3.0 g. dietary fiber * 0 mg. cholesterol * 915 mg. sodium. [Karen’s note: To keep this dish low-in-fat, the optional sour cream can be replaced with a non-fat “sour cream” product, or even non-fat plain yogurt.] Source: “Veg-able Rice” Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias