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.