Spicy Rice and Bean Stirfry

[Guest guest]

Spicy Rice and Bean Stirfry

 

1 tablespoon vegetable oil

1 onion, chopped

1 cup long grain rice

1 green bell pepper, chopped

1 teaspoon chili powder

2 1/2 cups boiling water

3/4 canned corn, drained

8 ozs. canned red kidney beans, drained

2 tablespoons flat leaf parsley, chopped

 

Heat oil in a wok or large skillet over medium-high heat. Add onion and cook

for 3 minutes or until softened.

Reduce heat to medium then add rice, bell pepper, and chili powder then

stirfry for 1 minute.

Stir in boiling water, raise heat to boiling again then reduce heat to

medium-low and simmer for 15 minutes.

Stir in corn and beans then cook for an additional 3 minutes or until rice

is tender and water is absorbed.

Serve garnished with parsley.

Makes 4 servings.