Mexican Beans And Rice

• 1 tablespoon canola oil
• 2 celery ribs, chopped
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 2 cups cooked brown rice
• 2 teaspoons Worcestershire sauce
• 1-1/2 teaspoons chili powder
• 1/4 teaspoon pepper
• 1/4 cup shredded cheddar cheese
• 1/4 cup reduced-fat sour cream
• 2 green onions, chopped

1. In a
2. , heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.
3. Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.

canola oil, celery, green pepper, onion, tomatoes, kidney beans, brown rice, worcestershire sauce, chili powder, pepper, cheddar cheese, sour cream, green onions

Taken from www.tasteofhome.com/recipes/mexican-beans-and-rice/ (may not work)