prep time
cook time
servings
6
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)
WHAT'S FOR DINNER?
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