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

Directions

• 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.

• 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

  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

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

• 5

  Meanwhile, drain beans and rinse thoroughly.

• 6

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