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Beans & Rice

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15 mins total
15 mins prep

237 calories/serving

Recipe Filed Under
Vegetable, Rice, Bean & Legume, American, Cajun & Creole, Southern & Soul, Easy, 30 Minute, Quick, Low Cholesterol, Low Fat, Vegetarian, Diabetic, Gluten Free, Kid-Friendly, High Fiber, Healthy, Low Calorie, Main Dish, Side Dish, Dinner, Fall, Spring, Summer, Winter

Provided By: EatingWell

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The combination of whole-grain brown rice and fiber-rich beans makes this a nutritionally super side dish. And because we use instant brown rice and canned beans, it’s also super-fast. Try it with pork or chicken, or sprinkle with cheese and wrap in a flour tortilla for lunch or a vegetarian supper.

Ingredients

Serves:

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 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 tablespoon cider vinegar

1/4 teaspoon hot sauce, such as Tabasco

1/8 teaspoon freshly ground pepper

1/3 cup chopped fresh cilantro

Directions

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 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.