Red Beans and Brown Rice Recipe

Ingredients

Servings: 4

1/2 tbsp olive oil

1 medium onion, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1/2 medium carrot, finely chopped

2 medium garlic cloves, minced

1/2 cup uncooked brown rice

1 tsp dried thyme, crumbled

1 tsp ground cumin

1/4 tsp crushed red pepper flakes

1/4 tsp salt

14.5-ounce can no-salt-added diced tomatoes, undrained

8-ounce can no-salt-added tomato sauce

1 cup water

15-ounce can no-salt-added kidney beans, rinsed and drained

Cooking Methods

1. Heat a large non-stick skillet over medium-high heat. Pour the oil into the pan and swirl to coat the bottom. Cook the onion, bell peppers, carrot and garlic for 3-4 minutes, or until the onion is tender, stirring occasionally.
2. Stir in the rice, thyme, cumin, red pepper flakes and salt. Cook for 1 minute, stirring to coat the rice.
3. Stir in the un-drained tomatoes, tomato sauce and water. Increase the heat to high and bring to a boil. Reduce the heat and simmer, covered for 50 minutes, or until the rice is almost tender.
4. Stir in the beans. Cook for 10-15 minutes or until the rice is tender and most of the liquid is absorbed.

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