| 1/2 c onions, chopped | | 11 ozs canned corn, drained | |
| 1/2 c bell peppers, chopped | | 2 1/2 c water | |
| 29 ozs Mexican style stewed tomatoes, undrained and cut up | | 1 c long-grain white rice, uncooked | |
| 15 ozs canned dark red kidney beans, drained | | 2 tbsps chili powder | |
| 15 ozs canned pinto beans, drained | | |
In a large saucepan, cook onions and peppers until tender. Stir in tomatoes, beans, corn, water, rice, and chili powder. Mix well. Cover and bring a boil. Reduce heat and simmer 30 minutes , or until rice is done, stirring occasionally.