Iris Quinn is not only a fantastic actresses and acting teacher. but she is a super cook with her own cookbook called "Salivation" that you pick up at her website, IrisQuinn.com

We make a wonderful dish called Roasting Pan Chili and it's full of flavor and protein and all kinds of good stuff! It can be used as a base for so many different dishes, I'll just let you watch the video. I bet it makes you hungry though!

Recipe :

3 - 28 oz. cans of diced tomatoes
2 - 28 oz. cans of red kidney beans
2 - 28 oz. cans of black beans
2 - 12 oz. cans of corn niblets
1 1/2 c. short grain white or brown rice
2 tbsp. chili powder
1 tsp. red pepper flakes
2/3rd c. grape seed oil
Chopped cilantro, for garnish
Sour cream mixed with plain yogurt, for garnish

Empty cans of corn and tomatoes with their voices into a large roasting pan. Put contents of bean cans into a large colander and run cold water over the beans while carefully fingering through the beans to remove thick liquid. Once thoroughly rinsed, add to roasting pan.

In a small bowl, since rice well. Add rice, but not the rinse water, to the pan. Pour in oil, add spices and gently stir until evenly mixed.

Bake at 350 degrees, covered, for about 2 1/2 hours. At around the 90 min mark, take out and stir. The rice will still be a little hard. Break up any clumps to distribute the rice throughout.
Continue to roast until rice is cooked through. It will thicken as it roasts, but you can thicken it further by mashing a portion of the chili, or by adding dehydrated black beans, or a can of refried beans.

Eat chili as is, or roll into tortillas and top with grated cheddar. Bake at 350 degrees for 30 to 45 minutes or u until cheese melts and browns. Top with Salsa.

ENJOY!!