On first glance, this recipe (from either Woman's Day or Family Circle magazine - I lost the origin of it) seems to be a quick soccer-mom weeknight dinner. And that is exactly what it is. The bean chili is very basic and not anything special. But when you put it over rice and add the toppings (cheese, sour cream, and we added green onions, which I would highly recommend), it becomes something very, very tasty. It took much less time than was listed, but that was probably because I only made 1/4 of the recipe. We actually would make this again, especially on a weeknight!
Bean Chili & Rice
Unknown magazine clipping
2 medium-size onions, chopped
2 Tbsp vegetable oil
4 cloves garlic, smashed
1 Tbsp chili powder
1 can (28 oz) crushed tomatoes
4 cans (15 oz each) red kidney beans, drained and rinsed
1 box (10 oz) frozen corn, thawed
2 cups long-grain white rice
3/4 tsp salt
4 oz cheddar cheese, shredded (about 1 cup)
8 Tbsp sour cream
In a large, heavy pot, saute onion in oil over medium-low heat for 4 minutes. Add garlic and cook 3 minutes longer, or until onion is tender. Add chili powder and cook, stirring, 1 minute. Stir in tomatoes and 2 cups water.
Gently stir in beans. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, 20 minutes. Add corn; simmer an additional 10 minutes.
Meanwhile, cook rice following package directions, adding salt.
To serve, divide rice among 8 plates. Top each with chili, shredded cheese, and a dollop of sour cream.
Yield: 8 servings