Chili-Cumin Rice and Bean Skillet Supper
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 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
directions
- Heat the oil in a large saucepan over medium heat.
- Add the onion, garlic and half of the peppers.
- Stir occasionally for 5 minutes.
- Add the spices and stir constantly for about 1 minute.
- Add the rice, stirring until coated.
- Stir in the water and tomatoes, including the juice.
- Bring to a boil, stirring frequently.
- Reduce the heat to low, cover and barely simmer for 20 minutes.
- Add the drained beans, remaining peppers and corn.
- Cover and continue cooking until the rice is done as you like it, from 15 to 20 minutes.
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RECIPE SUBMITTED BY
Irmgard
Canada
<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>