Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       medium       Green pepper -- chopped
   1       medium       Onion -- chopped
   3       cloves       Garlic -- minced
  29       Ounces       Mexican-style tomatoes, undrained
  15       Ounces       Kidney beans -- drained and rinsed
  15       Ounces       Pinto beans drained and rinsed
  11       Ounces       Whole-kernal corn -- drained
   2 1/2   cup          Water
   1       cup          Rice (uncooked)
   2       Tablespoon   Chili powder
   1 1/2   Teaspoon     Ground cumin
                        Sour cream (optional)

Preparation:

Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. To serve, top with sour cream.

Nutritional Information:

* 324 calories * 12.1 g. protein * 4.1 g. fat * 63.0 g. carbohydrate * 3.0 g. dietary fiber * 0 mg. cholesterol * 915 mg. sodium.