INGREDIENTS:
2 teaspoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans, drained with liquid reserved
1 cup uncooked brown rice
DIRECTIONS:
1. Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste.
2.Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
3. Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
Serves 6
Notes: Serve with sweet potatoes and roasted corn. Also great wrapped in a tortilla with ff sour cream and ff cheese.
