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; protein 9.6g 19% DV; carbohydrates 58.2g 19% DV; exchange other carbs 4; dietary fiber 9g 36% DV; sugars 5.8g; fat 4g 6% DV; saturated fat 0.7g 3% DV; cholesterolmg; vitamin a iu 1027.3IU 21% DV; vitamin c 43.2mg 72% DV; folate 77.2mcg 19% DV; calcium 61.7mg 6% DV; iron 2.7mg 15% DV; magnesium 77.6mg 28% DV; potassium 514mg 14% DV; sodium 117mg 5% DV; thiamin 0.3mg 31% DV.

Reviews (1)

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  • 5 star values: 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