Ingredients
1
dried chipotle chili
1
tablespoon vegetable oil
1
large onion, chopped (1 cup)
1
can (14 1/2 ounces) ready-to-serve vegetable broth
1/2
cup uncooked regular long grain rice
1
cup fresh or frozen whole kernel corn
2
cans (14 1/2 ounces each) Mexican-style stewed tomatoes
1
can (15 to 16 ounces) light red kidney beans, rinsed and drained
Chopped or sliced avocado, if desired
Preparation
Cover chili with very hot water. Let stand until chili is soft; drain. Seed and finely chop chili.
Heat oil in 2-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until onion is tender.
Stir in broth and rice. Heat to boiling; reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.
Stir in chili and remaining ingredients except avocado. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring frequently. Top each serving with avocado.
