Tex-Mex Chunky Rice

1 (6 ounce) package Spanish rice mix
2 3/4 cups water
1 (15 ounce) can dark kidney beans
1 (16 ounce) can tomatoes, undrained
1 medium green bell pepper, chopped
1 small onion, diced
1 1/2 teaspoon chili powder
1 teaspoon ground cumin
Shredded Cheddar cheese, for topping
Sour cream, for topping

In a 3-quart saucepan, combine rice mix, water, beans, tomatoes, bell pepper, onion and seasonings. Bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for about 20 minutes or until rice is tender and liquid is absorbed, stirring occasionally. Top each serving with shredded cheese and sour cream. Serves 4.
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Chris in NM

Comment
This recipe is a winner. I love it but instead of dark kidney beans I use canned pinto beans with jalapenos.
Nancy Rogers


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