About the Recipe
this tropical-inspired dish is gently spiced for a rich flavor
1 medium onion, chopped
� green bell pepper, rinsed and
1 Tbsp canola oil
1 can (14� oz) stewed tomatoes
1 can (15� oz) low-sodium black
beans (or beans of your
choice), drained and rinsed
1 tsp dried oregano
� tsp garlic powder
1� C instant brown rice, uncooked
1 Saut� onion and green pepper in canola oil, in a
large pan, until tender. Do not brown.
2 Add tomatoes and beans (including liquid from
both), as well as oregano and garlic powder. Bring
to a boil.
3 Stir in rice and cover. Reduce heat to simmer for
5 minutes. Remove from heat, and let stand for
5 minutes before serving.