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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 medium onion, peeled and chopped |
1 medium green bell pepper, seeded and chopped |
2 garlic cloves, thinly sliced |
1/2 teaspoon kosher salt |
1 14-ounce box boil-in-bag rice, uncooked |
1 14-ounce can red kidney beans, drained and rinsed |
freshly ground black pepper to taste |
Directions:
1. 1. Heat the olive oil in a heavy saucepan over medium-high heat.
2. 2. Add the onion, bell pepper, garlic, and salt and sauté, stirring, for about 5 minutes.
3. 3. Pour the rice from the bag into the pan, then stir in the beans and 1 1/4 cups water. Bring to a boil.
4. 4. Cover, reduce heat to medium-low, and simmer until the liquid is absorbed, 10 to 15 minutes.
5. 5. Remove from heat and let stand, covered, for 5 minutes.
6. 6. Season with the black pepper, stir gently, and serve.
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