Mexican Beans & Rice

By ezunich

Ingredients

• 2 celery ribs, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 tbs canola oil
• 1 can (28 oz) diced tomatoes, undrained
• 1 can (16 oz) kidney beans, rinsed and drained
• 2 cups cooked brown rice
• 1 tsp Worcestershire sauce
• 1 1/2 tsp chili powder
• 1 / tsp pepper
• 1/4 up shredded cheddar cheese
• 1/4 cup sour cream
• 2 green onions, chopped

Details

Servings 4

Preparation

Step 1

1. In a large nonstick skillet, saute the celery, green pepper and onion in oil until tender.

2. Stir in the tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until heated through. Top with cheese, sour cream and green onions.