Rating: 5 stars
1 Ratings
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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.



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; carbohydrates 58.2g; dietary fiber 9g; sugars 5.8g; fat 4g; saturated fat 0.7g; vitamin a iu 1027.3IU; vitamin c 43.2mg; folate 77.2mcg; calcium 61.7mg; iron 2.7mg; magnesium 77.6mg; potassium 514mg; sodium 117mg; thiamin 0.3mg.

2 starch, 1 vegetable, 1/2 lean meat, 1/2 fat