Bean and Rice Chili

Name: Bean and Rice Chili Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 Can Black Beans rinsed; 1 can Dark Red Kidney Beans rinsed; 1 can El Paso Green Chilies; 1/4 small head red cabbage chopped; 1 med sweet onion chopped; 1 can Del Monte Organic Diced Tomatoes; 1 5 oz pkg Mahatma Saffron Yellow Rice; 2 T. Olive Oil; 2 tsp Penzey's Arizona Dreaming spices (no salt); 1 3/4 Cup water

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 6

Ingredients

1 Can Black Beans, rinsed1 can Dark Red Kidney Beans, rinsed1 can El Paso Green Chilies1/4 small head red cabbage, chopped1 med sweet onion, chopped1 can Del Monte Organic Diced Tomatoes1 5 oz pkg Mahatma Saffron Yellow Rice2 T. Olive Oil2 tsp Penzey's Arizona Dreaming spices (no salt)1 3/4 Cup water

Directions

Chop cabbage and onions. Saute in large skillet with olive oil. Rinse the beans, add to the skillet, along with tomatoes, green chilies, rice, and water. Cover, bring to a boil with medium heat, then turn to low and simmer for 20 minutes. Turn off heat, let set for five minutes, serve. Servings: 6 1-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user LADYWOLF55.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 293.6
Total Fat: 5.6 g
Cholesterol: 0.0 mg
Sodium: 591.0 mg
Total Carbs: 49.6 g
Dietary Fiber: 12.1 g
Protein: 12.3 g

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