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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From woman's day magazine. Ingredients:
1 tablespoon olive oil |
1 teaspoon minced garlic |
1 teaspoon chili powder |
1 teaspoon garlic powder |
1 teaspoon ground cumin |
1/4 teaspoon cinnamon |
1 medium onion |
1 cup instant brown rice |
1 (28 ounce) can crushed tomatoes |
1 (15 1/2 ounce) can pinto beans |
1 (15 1/2 ounce) can black beans |
1 cup frozen corn |
1 (4 ounce) can diced green chilies |
4 honey-wheat tortillas |
Directions:
1. Thaw corn and drain and rinse beans.
2. In pan with heated oil, add onion and saute for five minutes.
3. Add garlic and saute for two more minutes.
4. Add tomatoes, beans, corn, chilies and spices.
5. Cover and simmer on low heat for 20 minutes.
6. Serve and enjoy over rice and tortillas.
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