Yield: 4 Servings
|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