Red Beans and Rice

• 1 Tbsp olive oil
• 1 C onion, cut into ½-inch pieces
• 1 C green bell pepper, rinsed and diced
• 1 Tbsp garlic, minced or pressed (about 2–3 cloves)
• 1½ tsp ground cumin
• 1½ tsp dried oregano
• 1 can (14½ oz) low-sodium chicken broth or vegetable broth
• ½ C instant brown rice, uncooked
• 2 cans (15 oz each) low-sodium red kidney beans, drained and rinsed

Ingredients for 4 servings (1.7 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat oil in a 12-inch sauté pan over medium heat. Cook onion, stirring occasionally, for 5 minutes, until pieces begin to soften, but not brown.

   Stovetop
2. 2

   Meanwhile, dice green pepper into pieces about ¼ inch in size. Tip: Slice pepper lengthwise into ¼-inch strips. Holding the strips together, cut crosswise in ¼-inch pieces. Add green pepper to cooking onion. Cover. Cook for 5 minutes, stirring occasionally.

3. 3

   While the green pepper and onion cook, mince the garlic. Add garlic, cumin, and oregano to the sauté pan. Cook and stir for 1 minute.

4. 4

   Add broth and rice to sauté pan with green pepper and onion. Stir well, cover, and simmer for 10 minutes.

   Stovetop
5. 5

   Meanwhile, drain beans and rinse thoroughly.

6. 6

   Add beans to sauté pan. Stir well. Cover. Simmer for 5 minutes to heat beans and blend flavors.

   Stovetop