Chili on Rice

• 3 teaspoons olive oil
• 1 medium onion, diced
• 1/2 red pepper, diced
• 1 large carrot, diced or shredded
• 1 clove garlic, minced
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 (15-ounce) can whole or chopped tomatoes
• 1 cup broth (vegetable, chicken, tomato juice or water)
• 1 (28-ounce) can black beans
• 1 ear corn, kernels removed
• Coarse salt and freshly ground black pepper
• Perfect Microwaveable Rice, recipe follows
• 2 cups long grain rice
• 3 1/2 cups water or stock
• 1 1/2 teaspoons butter or oil
• Salt and freshly ground black pepper

1. In a large pot, heat the olive oil over medium high heat.
2. Add the onions, peppers, carrot, and garlic, cook stirring often, until vegetables are tender, about 5 minutes.
3. Add chili powder and cumin, and cook 1 to 2 minutes more or until they smell delicious.
4. Add the tomatoes, broth, black beans and corn to the pot with the vegetables.
5. Bring to a boil, reduce to a simmer.
6. Cook 10 to 20 minutes, until flavors are well combined.
7. Taste and adjust seasonings with salt and pepper.
8. Serve over rice.
9. Note: If the chili seems too thick, thin out with water or chicken stock.
10. Place all ingredients in a large glass measuring or any microwave safe bowl.
11. The rice expands during cooking, so be sure to choose a container that is large enough.
12. Microwave on high, uncovered, for 10 minutes.
13. Microwave on medium-low, uncovered, for 15 minutes.
14. Do not stir the rice at any time during the cooking process.
15. Season with salt and fluff with a fork just before serving.
16. Yield: 6 to 8 servings

olive oil, onion, red pepper, carrot, clove garlic, chili powder, ground cumin, tomatoes, broth, black beans, corn, salt, rice, long grain rice, water, butter, salt

Taken from www.foodnetwork.com/recipes/chili-on-rice-recipe.html (may not work)