Ingredients
1 tablespoon canola oil1 large onion, chopped1 medium sweet red pepper, chopped1 medium green pepper, chopped1 can (28 ounces) diced tomatoes, undrained3 cups vegetable broth1 can (15 ounces) pinto beans, rinsed and drained1-1/2 cups frozen corn1 envelope taco seasoning1/4 teaspoon salt1/4 teaspoon pepper1 package (8.8 ounces) ready-to-serve long grain rice1 cup sour creamOptional toppings: Shredded cheddar cheese, crushed tortilla chips and additional sour cream
Preparation
In a Dutch oven, heat oil over medium heat. Add onion and peppers; cook and stir until crisp-tender, 3-5 minutes.
Add tomatoes, broth, beans, corn, taco seasoning, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 10-15 minutes. Reduce heat. Stir in rice and sour cream; heat through. Serve with toppings as desired.
