Mexican Beans and Rice Recipe

Name: Mexican Beans and Rice Recipe
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 tablespoon canola oil; 2 celery ribs, chopped; 1 medium green pepper, chopped; 1 medium onion, chopped; 1 can (28 ounces) diced tomatoes, undrained; 1 can (16 ounces) kidney beans, rinsed and drained; 2 cups cooked brown rice; 2 teaspoons Worcestershire sauce; 1-1/2 teaspoons chili powder; 1/4 teaspoon pepper; 1/4 cup shredded cheddar cheese; 1/4 cup reduced-fat sour cream; 2 green onions, chopped

Mexican Beans and Rice Recipe was pinched from <a href="http://www.tasteofhome.com/recipes/mexican-beans-and-rice" target="_blank">www.tasteofhome.com.</a>

"On cold or rainy days, this comforting dish really fills the tummy. Sometimes I switch up pinto beans for kidney beans or use white rice instead of brown. Add rolls and a green salad, and it's dinner! —Lorraine Caland, Shuniah, ON..."

INGREDIENTS

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1 tablespoon canola oil

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2 celery ribs, chopped

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1 medium green pepper, chopped

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1 medium onion, chopped

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1 can (28 ounces) diced tomatoes, undrained

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1 can (16 ounces) kidney beans, rinsed and drained

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2 cups cooked brown rice

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2 teaspoons Worcestershire sauce

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1-1/2 teaspoons chili powder

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1/4 teaspoon pepper

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1/4 cup shredded cheddar cheese

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1/4 cup reduced-fat sour cream

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2 green onions, chopped

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