Three-Bean Chili and Rice

Ingredients

• 1 cup onion red finely chopped
• 0.5 teaspoon salt 
• 1.8 cups tomatoes seeded finely chopped
• 0.3 cup poblano pepper seeded finely chopped
• 1 small jalapeno seeded finely chopped
• 0.5 cup bell pepper yellow finely chopped
• 1 tablespoon olive oil 
• 2  juice of lime 
• 0.3 cup cilantro leaves fresh chopped
• 1 serving salt and pepper freshly ground to taste
• 2 cups rice long-grain white uncooked
• 2 tablespoons vegetable oil 
• 4 cloves garlic cut into thin slices
• 3 cups water 
• 1 teaspoon salt 
• 28 oz canned tomatoes diced organic undrained canned
• 15 oz kidney beans rinsed drained canned
• 15 oz black beans rinsed drained canned
• 15 oz garbanzo beans rinsed drained canned (garbanzo beans)
• 15 oz tomato sauce organic canned
• 3 small bell pepper diced (any color)
• 1  jalapeno seeded chopped
• 2 tablespoons chili powder 
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 8 oz cream sour
• 0.3 cup salsa 

Equipment

• bowl
• sauce pan
• sieve
• dutch oven

Directions

1. In small bowl, rub onion and 1/2 teaspoon salt together with fingers.
2. Add enough water to cover onion; pour onion and water into strainer to drain. Return onion to bowl. Repeat rinsing and draining several times to remove harshness.
3. Drain well, removing all excess water. In medium bowl, mix onion and remaining salsa ingredients. Refrigerate until serving time.
4. In small bowl, place rice and enough water to cover.
5. Let stand about 15 minutes.
6. Pour rice and water into strainer to drain well. In 3-quart saucepan, heat vegetable oil over medium-high heat. Cook and stir garlic in oil until light golden brown.
7. Add rice; cook 3 minutes, stirring often.
8. Add 3 cups water and 1 teaspoon salt.
9. Heat to boiling over high heat; reduce heat. Cover; simmer 15 minutes.
10. Remove garlic slices from rice with fork before serving.
11. Meanwhile, in 4-quart Dutch oven, mix all chili ingredients.
12. Heat to boiling; reduce heat. Cover; simmer 25 to 30 minutes, stirring occasionally, until bell peppers are tender.
13. In small bowl, mix Salsa Cream ingredients.
14. To serve, spoon 1 cup rice on one side of large shallow soup bowl. Spoon 1 1/2 cups chili next to rice. Top with Salsa Cream and 3-Pepper Salsa.