About the Recipe
this quick and easy classic Cajun dish is great for a weeknight meal at home, or fun to serve at a party
1 Tbsp olive oil
1 C onion, cut into �-inch pieces
1 C green bell pepper, rinsed and
1 Tbsp garlic, minced or pressed
(about 2�3 cloves)
1� tsp ground cumin
1� tsp dried oregano
1 can (14� oz) low-sodium chicken
broth or vegetable broth
� C instant brown rice, uncooked
2 cans (15 oz each) low-sodium
red kidney beans, drained and
1 Heat oil in a 12-inch saut� pan over medium heat.
Cook onion, stirring occasionally, for 5 minutes,
until pieces begin to soften, but not brown.
2 Meanwhile, dice green pepper into pieces about
� inch in size. Tip: Slice pepper lengthwise into
�-inch strips. Holding the strips together, cut
crosswise into �-inch pieces. Add green pepper to
cooking onion. Cover. Cook for 5 minutes, stirring
3 While the green pepper and onion cook, mince the
garlic. Add garlic, cumin, and oregano to the saut�
pan. Cook and stir for 1 minute.
4 Add broth and rice to the saut� pan with green
pepper and onion. Stir well, cover, and simmer for
5 Meanwhile, drain beans and rinse thoroughly.
6 Add beans to saut� pan. Stir well. Cover. Simmer
for 5 minutes to heat beans and blend flavors.