Brown Rice with Black Beans and Peppers recipe
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Ingredients
- 5 cups chicken broth 3 tablespoons butter, divided ½ teaspoon salt 2 cups uncooked brown rice 1 red bell pepper, chopped 1 small onion, chopped 1 (15.5 ounce) can black beans, rinsed and drained 1 clove garlic, chopped ¼ teaspoon ground cumin 1 pinch ground black pepper to taste
Nutrition Info
- 280.7 caloriescarbohydrate: 48 gcholesterol: 15.2 mgfat: 6.2 gfiber: 5.9 gprotein: 8 gsaturatedFat: 3 gservingSize: -sodium: 1117.1 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Brown Rice with Black Beans and Peppers
Directions
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Bring chicken broth to a boil in a large saucepan. Add 2 tablespoons butter and salt, stir in brown rice. Cover pot. Reduce heat to low. Simmer until rice is tender, about 45 minutes.
Melt the remaining 1 tablespoon butter in a separate saucepan over medium-high heat. Saute red bell pepper until semi-soft, about 5 minutes. Add onion, saute until soft and translucent, about 5 minutes. Stir in black beans, garlic, cumin, and pepper, cook and stir until fragrant, about 2 minutes. Remove from heat.
Pour vegetables into a large serving bowl, add the cooked rice and toss.