BOLA TEYINKA, CWMS / SMART CHOICES
Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 cup long grain rice
- 1 medium green bell pepper, strip cut
- 1 small red bell pepper, strip cut
- 1 teaspoon chili powder
- 2-1/2 cups boiling water
- 3/4 canned corn, drained
- 8 oz. canned red kidney beans, drained
- 2 tablespoons cilantro, chopped
Directions:
- Heat oil in large skillet over medium-high heat. Add onion and cook for 2 minutes or until softened.
- Reduce heat to medium then add rice, bell peppers, and chili powder then stir-fry for 1 minute.
- Stir in boiling water, raise heat to boiling again then reduce heat to medium-low and simmer for 15 minutes.
- Stir in corn and beans then cook for an additional 3 minutes or until rice is tender and water is absorbed.
- Add cilantro the last minute.
4 Servings
