Recipe Source: Deliciously Healthy Dinners
| Prep time |
Cook time |
Yields |
Serving Size |
| 5 minutes |
25 minutes |
4 servings |
2 C beans and rice |
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1 Tbsp olive oil
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1 C onion, cut into ½-inch pieces
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1 C green bell pepper, rinsed and diced
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1 Tbsp garlic, minced or pressed (about 2–3 cloves)
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1½ tsp ground cumin
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1½ tsp dried oregano
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1 can (14½ oz) low-sodium chicken broth or vegetable broth
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½ C instant brown rice, uncooked
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2 cans (15 oz each) low-sodium red kidney beans, drained and rinsed
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Directions
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1
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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.
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2
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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.
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3
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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.
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4
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Add broth and rice to sauté pan with green pepper and onion. Stir well, cover, and simmer for 10 minutes.
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5
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Meanwhile, drain beans and rinse thoroughly.
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6
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Add beans to sauté pan. Stir well. Cover. Simmer for 5 minutes to heat beans and blend flavors.
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Tip:
Try serving with steamed broccoli on the side.
Note: If you can't find beans labeled “low sodium,” compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help further reduce the sodium level.
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