Quick and easy, it's perfect for a last-minute meal decision! I substitute either serrano or jalapeno chiles for the poblano or anaheim chiles....heeheehee

Serves 6-8
1 tablespoon butter
2 cloves garlic -- minced
1 Poblano or 2 Anaheim chiles -- chopped
3/4 cup uncooked long-grain rice
1 can chicken broth (14.5 oz)
1/4 cup water
1 can pinto beans (15.5 oz) -- rinsed and drained
1/2 cup corn
1/2 cup chili sauce

Melt butter in a large skillet over medium heat; add garlic and chile; cook and stir 1-2 minutes. Add rice; cook and stir 1 minute to coat. Slowly stir in broth and water; bring to a boil. Reduce heat to low; cover and simmer 15 minutes. Add beans and corn; mix well and cook 5-10 minutes or until rice is tender and liquid is absorbed. Stir in chili sauce and heat through.

Copyright 2004 Carol Stevens, Shaboom's Kitchen, All Rights Reserved