<< Back to Recipe Page
Three-Bean Chili and Rice
Livia’s 3-Pepper Salsa
medium red onion, finely chopped (about 1 cup)
medium tomatoes, seeded, finely chopped (about 1 3/4 cups)
small poblano chile, seeded, finely chopped (about 1/3 cup)
small jalapeño chile, seeded, finely chopped
small yellow bell pepper, finely chopped (about 1/2 cup)
tablespoon olive oil
Juice of 1/2 lime (about 2 tablespoons)
cup chopped fresh cilantro
Salt and freshly ground pepper to taste
Livia’s Garlic Rice
cups uncooked regular long-grain white rice
tablespoons vegetable oil
cloves garlic, cut into thin slices
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
can (15 oz) Progresso™ kidney beans, drained, rinsed
can (15 oz) Progresso™ black beans, drained, rinsed
can (15 oz) Progresso™ chickpeas (garbanzo beans), drained, rinsed
can (15 oz) Muir Glen™ organic tomato sauce
small bell peppers (any color), diced
Anaheim or jalapeño chile, seeded, chopped
tablespoons chili powder
container (8 oz) sour cream
cup Livia’s 3-Pepper Salsa
In small bowl, rub onion and 1/2 teaspoon salt together with fingers. Add enough water to cover onion; pour onion and water into strainer to drain. Return onion to bowl. Repeat rinsing and draining several times to remove harshness. Drain well, removing all excess water. In medium bowl, mix onion and remaining salsa ingredients. Refrigerate until serving time.
In small bowl, place rice and enough water to cover. Let stand about 15 minutes. Pour rice and water into strainer to drain well. In 3-quart saucepan, heat vegetable oil over medium-high heat. Cook and stir garlic in oil until light golden brown. Add rice; cook 3 minutes, stirring often. Add 3 cups water and 1 teaspoon salt. Heat to boiling over high heat; reduce heat. Cover; simmer 15 minutes. Remove garlic slices from rice with fork before serving.
Meanwhile, in 4-quart Dutch oven, mix all chili ingredients. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
In small bowl, mix Salsa Cream ingredients.
To serve, spoon 1 cup rice on one side of large shallow soup bowl. Spoon 1 1/2 cups chili next to rice. Top with Salsa Cream and 3-Pepper Salsa.
Use a slotted spoon to serve the salsa.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
©2017 ®/TM General Mills All Rights Reserved