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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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EatingWell 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 |
1/4 cup low sodium chicken broth or 1/4 cup vegetable broth |
1 tablespoon cider vinegar |
1/4 teaspoon hot sauce (tabasco) |
1/8 teaspoon fresh ground pepper |
1/3 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.
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