Linda's Corny Beans And Rice

2 tbsp Canola Oil
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
2 clove Garlic
.5 cup, chopped Green Peppers (bell peppers)
2 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh (or 1+1/2 cups frozen)
2 cup Beans, red kidney
1 cup Peas, frozen
1 can Canned Tomatoes
1 tsp Cumin (ground) (by IVORYGRL1)
.25 tsp Pepper, red or cayenne
1 tsp Thyme, fresh
1 dash Salt
1 dash Pepper, black
4 cup White Rice, long grain, cooked
1 cup (8 fl oz) Water, tap
2 fl oz Orange Juice

Dice the onion, green pepper, and garlic. Set aside.
Remove the kernels of corn from the cobs with a knife, and set aside. (frozen corn can be used instead.)
Drain and rinse the beans. Set aside.
Thaw the peas.
Dice the tomato.

Heat a large pan, and add the oil. Add the onion, green bell pepper, and garlic. Fry on medium-low until the onion starts to turn translucent.
Add the corn, cumin, thyme, ground cayenne and tomatoes. Stir well. Let simmer about 10 minutes.
Add the peas, and kidney beans. Add the salt and pepper and stir. Add water and orange juice and let simmer for about 5 minutes. (If needed add more water.) Adjust salt and pepper as desired.
Serve with the rice.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user TESTYCATLADYP.