Chili-cumin Rice And Bean Skillet Supper

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 1 large garlic clove, minced
• 2 green bell peppers, seeded and chopped
• 4 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups long grain rice, uncooked
• 2 1/2 cups water
• 38 ounces canned tomatoes, including juice
• 19 ounces canned black beans, rinsed and drained (substitute romano beans if preferred)
• 2 cups corn kernels

Recipe

• 1 heat the oil in a large saucepan over medium heat.
• 2 add the onion, garlic and half of the peppers.
• 3 stir occasionally for 5 minutes.
• 4 add the spices and stir constantly for about 1 minute.
• 5 add the rice, stirring until coated.
• 6 stir in the water and tomatoes, including the juice.
• 7 bring to a boil, stirring frequently.
• 8 reduce the heat to low, cover and barely simmer for 20 minutes.
• 9 add the drained beans, remaining peppers and corn.
• 10 cover and continue cooking until the rice is done as you like it, from 15 to 20 minutes.