Veggie Chili over Rice

By michaelmeiner

Ingredients

• 1 1/2 cups Texmati rice
• 1 Tablespoon olive oil
• 1 onion -- minced
• 1 green pepper -- minced
• 1 clove garlic -- minced
• 3 Tablespoons chili powder
• 2 Tablespoons tomato paste
• 1 1/2 cups water
• 3 cups pinto beans
• 16 ounces diced tomatoes
• 1 cup tomato puree

Preparation

Step 1

Combine rice with 3 cups water and bring to a boil. Reduce heat, cover and simmer for 20-40 minutes until rice is tender.

Heat oil in large skillet over low heat until hot. Add onion, pepper, garlic, chili powder and cook, covered for 5 minutes, until vegetables are tender. Remove the cover, stir in the tomato paste, water, pinto beans, tomatoes, tomato puree and salt and pepper to taste. Cook 20 minutes or until desired consistency is reached. Serve over rice.