Ingredients

The following ingredients have 6 Servings
  • 30 ounces black beans (2 - 15 ounce cans each, drained)
  • 1 1/2 cups brown rice
  • 3 1/2 cups vegetable broth (low sodium, for rice)
  • 1 tablespoon extra virgin olive oil
  • 1/2 yellow onion (chopped)
  • 1 green bell pepper (chopped)
  • 1 clove garlic (finely chopped)
  • 1/4 cup tomatoes (diced)
  • 1 teaspoon parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt

Instruction

  • Cook the brown rice in any method you choose. I use a rice cooker and I like to cook the rice with vegetable broth for this recipe.
  • In a large skillet heat the oil to medium and then add the onion and bell pepper.
  • Saute until the onion becomes transparent, about 10 minutes.
  • Add all the other ingredients (except the rice) to the large skillet that has the onion and bell pepper.
  • Cook for 10 minutes.
  • Add the rice and heat through.