Recipe for Tex-mex chunky rice
Tex-Mex Chunky Rice1 (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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