The full cookbook review of 365 Great 20-Minute Meals by Beverly Cox is available on my Patreon.
Pinto Bean Skillet Chili
Fresh, flavorful, chili in a hurry
Ingredients
- 2 cups water
- 1 cup instant brown rice
- 2 tbsp vegetable oil
- ½ cup onion (chopped)
- ½ cup green bell pepper (chopped)
- 1 tbsp chili powder
- ½ tsp cumin (ground)
- ½ tsp garlic (granulated)
- 1 can Mexican-style stewed tomatoes
- 2 cans pinto beans (undrained)
- ½ cup water
- ½ cup cheddar cheese (grated, for garnish)
- ½ cup tomato (chopped, for garnish)
- 2 green onions (chopped, for garnish)
Instructions
- Heat the 2 cups of water to boiling, add the brown rice, cover and reduce to a simmer. Allow to simmer until the rice is done, approximately 10 minutes. When done, fluff with a spoon, cover, and set aside.
- Sauté the onions in the oil until softened and lightly browned, approximately 3-5 minutes.
- Add the green bell peppers and cook until lightly softened, approximately 3-5 minutes.
- Add the chili powder, cumin, and garlic and cook, stirring constantly, for 1 minute.
- Add the Mexican-style tomatoes, the beans, and the water.
- Heat to a boil, then lower to a simmer and simmer 20 minutes or until the vegetables are cooked to your taste.
- Spoon one fourth of the brown rice into a bowl, and top with one fourth of the chili mix. Garnish with cheese, fresh tomatoes, green onions, and cilantro and serve.
Notes
Adapted from a recipe originally published in 365 Great 20-Minute Recipes by Beverly Cox (© 1995).
