Ingredients:

• 1 tablespoon vegetable oil
  
• 1 onion, chopped
  
• 1 cup long grain rice
  
• 1 green bell pepper, chopped
  
• 1 teaspoon chili powder
  
• 2-1/2 cups boiling water
  
• 3/4 canned corn, drained
  
• 8 oz. canned red kidney beans, drained
  
• 2 tablespoons flat leaf parsley, chopped

Directions:

1. Heat oil in a wok or large skillet over medium-high heat. Add onion and cook for 3 minutes or until softened.
   
2. Reduce heat to medium then add rice, bell pepper, and chili powder then stirfry for 1 minute.
   
3. Stir in boiling water, raise heat to boiling again then reduce heat to medium-low and simmer for 15 minutes.
   
4. Stir in corn and beans then cook for an additional 3 minutes or until rice is tender and water is absorbed.
   
5. Serve garnished with parsley.