Ingredients
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 3 cloves garlic, peeled and minced
- 1 tsp fresh thyme, minced
- 1 tsp fresh oregano, minced
- 1 can black beans, rinsed
- 8 oz. canned tomato sauce
- 1 C brown rice, uncooked
- 2 C water
- 1 Tbsp olive oil
- 1 C low sodium vegetable broth
- Salt and pepper to taste
Directions
Mise en place
- Wash and dry produce.
- Chop the onion and the bell pepper into a small, ¼ inch dice.
- Peel and mince the garlic.
- Mince the thyme and the oregano.
- Wash and drain beans.
- Measure out the ingredients.
Prepare
- Heat the oil in a pot over medium flare. Add the onion and bell pepper and saute until the onion is clear or translucent.
- Add the garlic and saute for another 1 to 2 minutes.
- Add tomato sauce, beans and simmer for 5-10 minutes to join flavors.
- Stir in the rice and water. Season well with salt and pepper. Bring to a boil, then reduce heat to low, cover tightly and simmer for 40 minutes.
- Remove from heat and let sit covered for another 5-10 minutes.
Serve
- Season and stir lightly with a fork and serve.
- Enjoy!
Recipe in Action
-
5 servings
-
Difficulty: Intermediate
Nutrition Tip 
By using brown rice instead of white rice, you double the amount of magnesium, potassium and zinc, and add six times more fiber in this dish.
Rice and beans is a popular dish all over the world. You can find local versions of this recipe almost anywhere you travel!
CONVERSION CHART
