Beans and Rice

Name: Beans and Rice
Ingredients: 1 cup instant brown rice; 2 teaspoons extra-virgin olive oil; 1 medium onion, chopped (1 cup); 1 medium red bell pepper, seeded and diced (2 cups); 2 garlic cloves, minced; 1 (19 ounce) can black beans or 1 (19 ounce) can dark red kidney beans, rinsed; 14 cup low sodium chicken broth or 14 cup vegetable broth; 1 tablespoon cider vinegar; 14 teaspoon hot sauce (Tabasco); 18 teaspoon fresh ground pepper; 13 cup chopped cilantro

11 ingredients

6 steps

Ingredients

1 cup instant brown rice
2 teaspoons extra-virgin olive oil
1 medium onion, chopped (1 cup)
1 medium red bell pepper, seeded and diced (2 cups)
2 garlic cloves, minced
1 (19 ounce) can black beans or 1 (19 ounce) can dark red kidney beans, rinsed
14 cup low sodium chicken broth or 14 cup vegetable broth
1 tablespoon cider vinegar
14 teaspoon hot sauce (Tabasco)
18 teaspoon fresh ground pepper
13 cup chopped cilantro

Directions

1

Cook rice according to package directions.
2

Meanwhile, heat oil in large nonstick skillet over med-high heat.
3

Add onion; cook, stirring often, for 2 minutes.
4

Add bell pepper and garlic; cook, stirring often, until softened, 2-3 minutes.
5

Add beans, broth, vinegar, hot sauce, and pepper; cook until heated through, 1-2 minutes.
6

Add the hot rice and cilantro; mix well.