Three-Bean Chili and Rice

Ingredients

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

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.