Spicy Rice & Stir Fry

     Title: Spicy Rice & Bean Stir Fry
Categories: Main dish - vegetarian
     Yield: 4 servings

     1 tb vegetable oil
     1 ea onion, chopped
     1 c  long grain rice
     1 ea green bell pepper, chopped
     1 ts chili powder
 2 1/2 c  boiling water
   3/4 c  canned corn
     8 oz red kidney beans, drained
     2 tb flat leaf parsley, chopped

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.