This is a quick Mexican dish I whipped up that isn’t short on flavour. I used Canadian kidney beans, canola oil, onions, cheese, Greek yogurt and greenhouse grown peppers. Always look for local ingredients first to support your local producers!

Ingredients

1-2 tablespoons canola oil
3 ribs celery, chopped
1 medium Spanish (yellow) onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeño, finely chopped
1 can diced tomatoes (28oz) – keep the juices
1 can kidney beans (19oz), rinsed and drained
2 cups brown or wild rice
2 teaspoons chili powder (or more for a bolder flavour)
1/2 teaspoon freshly ground black pepper
1 cup water
OPTIONAL: chicken breast cut into bite-sized pieces or your favourite ground meat

Toppings:
1/2 cup shredded cheese (or more!)
1/2 cup sour cream or Greek yogurt (about a dollop per serving)
2 green onions, chopped
2 tablespoons fresh cilantro, roughly chopped
1 avocado, cubed

Instructions

1. Using a large skillet, heat oil over medium heat while you cut up the onion, celery and all three peppers. Add to the skillet as you cut them and stir once all added to evenly coat. Sauté for about five minutes, until vegetables have softened. If you are adding meat to your dish, add your meat of choice now and cook until meat is fully cooked.
2. While the vegetables sauté, drain and rinse the kidney beans. Once the vegetables have softened, add the kidney beans, diced tomatoes, rice and water. Stir in the chili powder and black pepper and bring to a boil. Once boiling, reduce heat and simmer covered for 10 minutes, stirring once or twice.
3. Your dish is ready! Serve in bowls and top with the toppings – shredded cheese, sour cream (Greek yogurt), avocado, green onions and cilantro.

Bon appetit!