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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Diane Harrison of Mechanicsburg, Pennsylvania up this quick side dish using canned kidney beans, brown rice and salsa. It's an ideal accompaniment to Mexican-style entrees but can also be served as a meatless main dish for a light meal. This is a family favorite, relates Diane. Ingredients:
1 medium green pepper, chopped |
1/4 cup chopped red onion |
3 green onions, finely chopped |
4 garlic cloves, minced |
1 tablespoon olive oil |
5 cups cooked brown rice |
1-1/4 cups salsa |
1 can (16 ounces) kidney beans, rinsed and drained |
1/2 teaspoon salt |
Directions:
1. In a large nonstick skillet, saute the green pepper, onions and garlic in oil until tender. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Yield: 8 servings.
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