Recipe: Chili Beans Over Rice

Chili Beans Over Rice

Makes 6 servings

Cook's note: If you can't find chili-style chopped tomatoes, use any chopped tomatoes with green pepper, chilies and seasonings added. Choose mild or hot green chilies, according to personal preference. Add the optional teaspoon of cumin if tomatoes don't have a "chili" flavor built in.

1 1/2 cups long-grain rice

1 teaspoon olive oil

1 cup finely chopped onion

1 can (15 ounces) pinto beans

1 can (15 ounces) navy beans

1 teaspoon bottled minced garlic

1 can (14 1/2 ounces) chili-style chopped tomatoes with juices (see Cook's note)

1 can (15 ounces) black beans with juices

1 can (4 1/2 ounces) chopped green chilies with juices (see Cook's note)

1 1/2 teaspoons chili powder

1 teaspoon ground cumin, optional (see Cook's note)

Sour cream, optional

Cook rice according to package directions.

Meanwhile, heat oil in a 4-quart or larger pot over medium-high heat. Add onion and cook, stirring occasionally, 2 minutes or until onions begin to brown on edges. Meanwhile, drain and rinse pintos and navy beans.

Add garlic to the pot along with tomatoes with juices, black beans with juices, pintos and navy beans, and green chilies with juices. Gently stir in chili powder and cumin, if using. Reduce heat to medium-low, and stir from time to time to thoroughly heat through while rice finishes.

When rice is done, divide it among six serving plates. Top with a generous portion of beans. Top with sour cream, if desired.

PER SERVING: 396 calories; 16 g protein; 83 g carbohydrates; 15 g fiber; 3 g fat (0 saturated); 0 cholesterol; 956 mg sodium

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