Chili-Cumin Rice and Bean Skillet Supper

This dish from the Chatelaine website is high fibre, low fat and absolutely delicious! If preferred, top with chopped fresh coriander and grated cheddar cheese.

• Ready In: 1 hr
• 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

1. Heat the oil in a large saucepan over medium heat.
2. Add the onion, garlic and half of the peppers.
3. Stir occasionally for 5 minutes.
4. Add the spices and stir constantly for about 1 minute.
5. Add the rice, stirring until coated.
6. Stir in the water and tomatoes, including the juice.
7. Bring to a boil, stirring frequently.
8. Reduce the heat to low, cover and barely simmer for 20 minutes.
9. Add the drained beans, remaining peppers and corn.
10. Cover and continue cooking until the rice is done as you like it, from 15 to 20 minutes.