Southwestern Two Bean Chili & Rice 
Makes 4 servings 

http://www.favoritebrandrecipes.com/Recipes/090/9002011090.htm

1  bag (about 1/2 cup uncooked) boil-in-bag white rice  
1  tablespoon vegetable oil  
1  cup chopped onion  
1  cup chopped green bell pepper  
1-1/2  teaspoons bottled minced garlic  
1  can (15-1/2 ounces) chili beans in spicy or mild sauce, undrained  
1  can (15-1/2 ounces) black or pinto beans, drained  
1  can (10 ounces) diced tomatoes with green chilies, undrained  
1  tablespoon chili powder  
2  teaspoons ground cumin  
1  cup (4 ounces) shredded Cheddar or Monterey Jack cheese  
      
Prep and Cook Time  20 minutes  
 
1. Cook rice according to package directions. 
 
2. While rice is cooking, heat oil in large saucepan over medium-high 
heat until hot. Add onion, bell pepper and garlic. Cook 5 minutes, stirring 
occasionally. Stir in chili beans with sauce, black beans, tomatoes with 
juice, chili powder and cumin. Cover; bring to a boil over high heat. Reduce 
heat to medium-low. Simmer, covered, 10 minutes. 
 
3. Transfer rice to 4 shallow bowls. Ladle bean mixture over rice; top 
with cheese.