Chili Beans over Rice

1 1/2 cups long-grain rice
1 teaspoon olive oil
1 cup onion, finely chopped
1 can (15 ounces) pinto beans
1 can (15 ounces) navy beans
1 teaspoon bottled minced garlic
1 can (14.5 ounces) chili-style chopped tomatoes*
1 can (15 ounces) black beans
1 can (4.5 ounces) chopped green chilies*
1 1/2 teaspoons chili powder
1 teaspoon cumin powder, optional*
Sour cream, optional topper

Cook rice according to package directions.

Meanwhile, heat oil in a 4-quart or larger pot over medium-high heat. Add chopped onions, and stir and cook 2 minutes or until onions begin to brown on edges. While onions cook, drain and rinse pintos and navy beans in a colander.

Add garlic to pot along with tomatoes (with juices), black beans (with juices) and drained pintos and navy beans, and green chilies (with juices). Gently stir in chili powder and cumin, if using. Lower heat to medium-low and stir from time to time to thoroughly heat through while rice finishes.

When rice is done, divide it among 6 serving plates and top with a generous portion of beans. Top with sour cream if desired

* Notes

If you can’t find chili-style chopped tomatoes, use any chopped tomatoes with green pepper, chilies and seasonings added. Choose mild or hot green chilies, to personal preference. Add optional teaspoon of cumin if tomatoes don’t have a “chili” flavor built in.

For more information to make you feel great about how good this dish is for your family, check this bean blog!

Feel Good About: This is about as lowfat as you can get in an entree. And beans are super healthy.

Approximate Values Per Serving: 396 calories (5% from fat), 3 g fat (>1 g saturated), 0 mg cholesterol, 16 g protein, 83 g carbohydrates, 15 g dietary fiber, 956 mg sodium

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