Saute chiles in vegetable oil in large pot. Meanwhile, boil the rice and or wheat pilaf in an equal amount of water. Add all canned ingredients to the chiles, draining liquid from all except the tomatoes. Stir and simmer while rice continues to boil. When it is ready, add it to the vegetable mixture. Stir and add chili powder and pepper. Simmer a few more minutes, until most of the liquid is gone. Great served with warm bread and butter.