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Texicali Red Beans and Rice

1 tablespoon vegetable oil
1 small onion, cut into strips
3 cloves garlic, finely minced
2 (15-ounce) cans kidney beans, drained and rinsed
1 (14.5-ounce) can beef broth
1 cup uncooked long grain rice
1 (4-ounce) can diced green chilies
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin

1. Heat oil in large skillet. Add onion and garlic; cook until tender. Add broth and water; bring to a boil. Stir in beans, broth, rice, chiles, water, chile powder and cumin. Reduce heat to low; cook for 20 minutes or until rice is tender. Season with salt and ground black pepper.

Makes 8 servings.