The combination of whole-grain brown rice and fiber-rich beans makes this a nutritionally super side dish. And because we use instant brown rice and canned beans, it's also super-fast. Try it with pork or chicken, or sprinkle with cheese and wrap in a flour tortilla for lunch or a vegetarian supper.

Patsy Jamieson


Ingredient Checklist


Instructions Checklist
  • Cook rice according to package directions.

  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring often, for 2 minutes. Add bell pepper and garlic; cook, stirring often, until softened, 2 to 3 minutes. Add beans, broth, vinegar, hot sauce and pepper; cook until heated through, 1 to 2 minutes. Add the hot rice and cilantro; mix well.


When waiting for 45 minutes for brown rice to cook seems just too long, instant brown rice--ready in 10 minutes--is a convenient alternative. Look for it in the rice aisle of your supermarket.

Nutrition Facts

307 calories; 4 g total fat; 0.7 g saturated fat; 117 mg sodium. 514 mg potassium; 58.2 g carbohydrates; 9 g fiber; 6 g sugar; 9.6 g protein; 1027 IU vitamin a iu; 43 mg vitamin c; 77 mcg folate; 62 mg calcium; 3 mg iron; 78 mg magnesium;

Reviews (1)

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Rating: 5 stars
Excellent Recipe! I really liked this recipe for beans and rice. Did not change a thing and will make again just as is. Read More