VEGETARIAN CHIMICHANGA WITH MEXICAN RICE RECIPE

Rice:
3 Cups
1/2 Onion Diced
1/2 Cup Corn
Half cup Peas
1 Cup Salsa
1 Medium Tomato Puree
Salt and Pepper to taste
1 Tsp Garlic Powder, Onion Powder, Cumin Powder
2 Tsp Chili Powder or Paprika
3 Cups Water or Broth
Oil

Stuffing:
2 Onions thinly Sliced
Half of every color bell peppers
2 Medium Squash (peeled and diced)
Stalk of Green Onions
2 cans Pinto beans (Rinsed and Drained)
1/2 Cup Olives
1/3 Cup Jalapeno
Oil
Salt and Pepper to Taste
1 Tsp Garlic and Onion Powder
2 Tsp Cumin Powder
1/2 Tablespoon Chili Powder or Papika