1/2 cup uncooked white rice 1 T. vegetable oil 1 cup chopped onion 1 cup chopped bell pepper 2 cloves garlic, minced 1 can (15-1/2 oz.) chili beans in mild sauce, undrained 1 can (15-1/2 oz.) black or pinto beans, drained 1 can (10 oz.) tomatoes with diced green chilies, undrained 1/2 T. chili powder 2 tsps. ground cumin 1 cup (4 oz.) shredded Cheddar or Monterey Jack cheese 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, pinto beans, tomatoes and green chilies with juice, chili powder and cumin. Cover; bring to boil over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes. 3. Transfer rice to shallow bowls. Ladle bean mixture over rice; top with cheese.
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