prep time

cook time

servings
6

WHAT YOU'LL NEED


uncooked Minute Rice^® Instant White Rice
2 cups (500 mL)
1 tbsp (15 mL)		vegetable oil
1		each onion and green pepper, chopped
2 cups (500 mL)		sliced mushrooms
2		cloves garlic, minced
1 tbsp (15 mL)		each chili powder and dried oregano leaves
1 tsp (5 mL)		ground cumin
1 tsp (5 mL)		each salt and pepper
1 can (28 oz/796 mL)		diced tomatoes, with juices
3 cups (750 mL)		sodium-reduced tomato juice
16		prepared frozen meatballs
1 can (19 oz/540 mL)		kidney beans, drained and rinsed
1/2 cup (125 mL)		corn kernels
		Shredded Cheddar cheese (optional)
		Sour cream (optional)
		Green onion, sliced (optional)

INSTRUCTIONS

Step 1: Heat the oil in a Dutch oven set over medium heat. Add the onion, green pepper, mushrooms, garlic, chili powder, oregano, cumin, salt and pepper. Cook, stirring occasionally, for 5 minutes or until softened. Stir in the canned tomatoes and tomato juice; bring to a boil. Reduce heat and simmer for 10 minutes

Step 2: Add the meatballs and kidney beans to the pot. Cook for 10 minutes or until heated through. Remove from heat

Step 3: Stir in the Minute Rice and corn. Cover and let stand for 10 minutes or until rice is tender. Garnish with Cheddar cheese, sour cream and green onion (if using)