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| 1 mittel | green pepper chopped |
| 1 mittel | Onion chopped |
| 3 | cloves garlic minced |
| 1 Esslöffel | vegetable oil |
| 2 | (14 1/2 ounce) cans mexican-style tomatoes, including liquid |
| 1 | (15 ounce) can kidney beans, drained and rinsed |
| 1 | (15 ounce) can pinto beans, drained and rinsed |
| 1 | (11 ounce) can whole-kernel corn, drained |
| 2 1/2 Tasse | water |
| 1 Tasse | rice Uncooked |
| 2 Esslöffel | chilli powder |
| 1 1/2 Teelöffel | ground cumin |
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Saute green pepper, onion and garlic in oil in 3-quart saucepan or dutch oven over medium-high heat for 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. Makes 6 servings.
Per serving: Calories: 324 Fat: 4.1 g Cholesterol: 0 mg Sodium: 915 mg Percent calories from fat: 11.5%
Recipe source: Usa Rice Council
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