Ingredients
1 tablespoon canola oil2 celery ribs, chopped1 medium green pepper, chopped1 medium onion, chopped1 can (28 ounces) diced tomatoes, undrained1 can (16 ounces) kidney beans, rinsed and drained2 cups cooked brown rice2 teaspoons Worcestershire sauce1-1/2 teaspoons chili powder1/4 teaspoon pepper1/4 cup shredded cheddar cheese1/4 cup reduced-fat sour cream2 green onions, chopped
Preparation
In a large nonstick skillet, heat oil over medium-high heat. Add celery, green pepper and onion; cook and stir until tender.
Stir in tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper; bring to a boil. Reduce heat; simmer, covered, until heated through, 7-9 minutes. Top with cheese, sour cream and green onions.
