Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable oil |
| 1 medium | Onion; chopped |
| 1 medium | Green pepper; chopped |
| 3 cups | Cooked brown rice |
| 32 ounces | Mexican-style pinto beans (canned) |
| ¾ cup | Hickory smoke barbecue sauce |
| 4 | Whole grain buns |
Heat oil in large skillet over medium-high heat. Add onions and green pepepr; cook 2 to 3 minutes. Add rice, beans and barbecue sauce.
Simmer 10 to 15 minutes, until heated through. Serve on buns.
Each serving provides: * 542 calories * 19⅕ g. protein * 9⅖ g. fat * 96⅖ g. carbohydrates * 3⅕ g. dietary fiber * 17 mg. cholesterol * 1637 mg. sodium.
[Karen's note: I'm not sure where the cholesterol comes from in this recipe. There's no cheese in the photo next to the recipe, so maybe the buns contain some animal products...?] Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias