Beans & Rice

By bakers_delight85

Try this healthy side dish with pork or chicken, or sprinkle with cheese and wrap in a flour tortilla for lunch or a vegetarian supper.

Ingredients

• 1 cup instant brown rice
• 2 tsp. extra-virgin olive oil
• 1 medium onion, chopped (1 cup)
• 1 medium red bell pepper, seeded and diced (2 cups)
• 2 cloves garlic, minced
• 1 19-ounce can black beans or dark red kidney beans, rinsed
• 1/4 cup reduced-sodium chicken broth or vegetable broth
• 1 Tbsp. cider vinegar
• 1/4 tsp. hot sauce, such as Tabasco
• 1/8 tsp. freshly ground black pepper
• 1/3 cup chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

Cook rice according to package directions.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 minutes. Add bell pepper and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beans, broth, vinegar, hot sauce and pepper; cook until heated through, 1 to 2 minutes. Add the hot rice and cilantro; mix well.
Per serving: 252 calories, 4g fat, 42g carb, 10g protein, 10g fiber, 429mg sodium