Wednesday, January 22, 2014

Brown Rice and Beans

This is a great dish for whole the family or make a big pot at the beginning of the week and have it for a quick lunch or dinner!
  • 3 c. brown rice
  • 2 teaspoons sunflower oil
  • 1 medium onion, chopped (1 cup)
  • 1 medium bell pepper, seeded and diced (2 cups)
  • 3 cloves garlic, minced
  • 1 14 oz. can green chiles
  • 2 19-ounce can black beans, or  red kidney beans, rinsed
  • 1 cup reduced-sodium chicken broth, or vegetable broth
  • 1/4 c. cider vinegar
  • 1/2 teaspoon ground cumin
  •  salt & pepper

    1. Cook rice according to package directions.
    2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 1-2 minutes. Add bell pepper, ground cumin, and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beans, broth, vinegar, salt and pepper; green chiles, and cook until heated through, 1 to 2 minutes. Add the hot rice; mix well.

     Try it with pork or chicken, or sprinkle with cheese and wrap in a flour tortilla for lunch or a vegetarian supper.

    No comments:

    Post a Comment