INGREDIENTS
2 cans
(14-1/2 ounces each) mexican-style stewed tomatoes
1 can
Corn, whole kernel
3
Garlic cloves
1
Green pepper, medium
1 can
Kidney beans
1
Onion, medium
1 can
Pinto beans
1 cup
Rice, long grain
1 tbsp
Chili powder
1 tbsp
Canola oil
1 1/2 tsp
Cumin, ground
2 1/2 cups
Water