Southwestern Rice and Beans

Mary O. sent this recipe.  She has been trying new food storage recipes!

1 medium green pepper diced ( I used 1/4 cup dehydrated green peppers & rehydrated it)
1 medium onion ( I used 1/2 cup dehydrated onion and did the same as above
2 garlic cloves ( I used the garlic that come in jar from Aldi ready to go kept in the refrig so used 1 tsp)
1 T. olive oil
1 tsp. ground cumin
1 tsp. ground turmeric
1 cup rice (uncooked)
1 can chicken broth
1 can home canned black beans (if you use can of black beans from store - rinse and drain) undrained
1 can of diced tomatoes (used can from store) undrained
1 can mild green chilies undrained (can from store)

In dutch oven saute with olive oil, green pepper, onion, garlic and rice for 2-3 minutes.

Stir in broth, cumin, turmeric, bring to boil, then reduce heat and simmer and cover for 15 minutes until rice is tender or done.

Add black beans, tomatoes, green chilies, and heat through.

This can be eaten as sandwich wrap, then add shredded Mexican cheese and heat up in microwave it ins delicious that way too.