Beans and rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Rice; uncooked |
| 2½ | cup | Water |
| 1½ | tablespoon | Olive oil |
| 2 | Cl Garlic; minced | |
| ½ | cup | Onion; chopped fine |
| ¼ | cup | Green pepper; chopped |
| ½ | cup | Red & yellow pepper; chopped |
| 2 | cups | Beans; canned/drained |
| 1½ | cup | Stewed tomatoes; chopped |
| ⅛ | teaspoon | Thyme |
| ⅛ | teaspoon | Oregano |
| ½ | teaspoon | Red pepper; flakes |
| ⅛ | tablespoon | Salt; or to taste |
Directions
Recipe by: The Good Eating Series, 101 High Fiber Recipes Preparation Time: 0:15
Combine rice and water in saucepan. Bring to a boil, reduce heat, cover, and cook for about 50 minutes or until rice is tender and liquid is absorbed. While rice cooks, heat oil in a large deep skillet or saucepan and sautŽ garlic, onion and peppers over medium-low heat until vegetables are wilted (about 10 minutes depending on how coarsely chopped the peppers are). Add beans, tomatoes and juice, thyme, oregano, and hot pepper, stirring to combine well. Simmer gently for 15 minutes or until peppers are tender. Taste and add salt. Spoon cooked rice into warmed pasta bowls and top with the beans mixture.