1½ c. water
1 c. brown rice
2 cans of beans, rinsed and drained (kidney, pinto, black, etc.)
2 cans diced tomatoes, with liquid
Chili powder to taste
Bring the water to a boil in a large saucepan. Add the rice, return to a boil, then reduce heat to a low simmer, cover tightly, and cook for 20 minutes or until all the water is absorbed. When rice is done, let rest for 5 minutes, then stir in the beans, tomatoes, and chili powder. Return to the heat for a few minutes to warm up the chili.