Recipes

1 medium-sized green pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
2 cans (14-1/2 oz) cans Mexican style tomaotes, undrained
1 can (15 oz) can kidney beans, rinsed and drained
1 can (15 oz) can pinto beans, drained and rinsed
1 can (11 oz) Whole kernel corn
2-1/2 cups water
1 cup uncooked rice
2 tablespoons chili powder
1-1/2 teaspoon ground cumin
Sour Cream (optional)

Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium heat 5 minutes until tender.Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder, and cumin; stir well. Bring to a boil. Reduce heat;cover and simmer 30 minutes, stirring occasoinally. To serve, top with sour cream (or not if you don't like it!!)

This should make about 6 servings.