Nutritionally, this may be the perfect meal. You get fiber from the beans and rice and anti-aging compounds from the peppers. I can only find canned red beans at Whole Foods (Westbrae brand) and I prefer them in this dish but you can also use kidney beans. In a hurry? Use converted rice and reduce the cooking time from 45 to 20 minutes. - Jenny Jones
- 1 teaspoon olive oil
- 1/3 cup diced onion
- 1 clove garlic, crushed
- 1/2 cup diced celery
- 1/2 cup diced red pepper
- 1/2 cup diced yellow pepper
- 1/2 cup diced green (or jalapeno) pepper
- 3/4 cup brown rice
- 1 1/2 cups chicken stock or water (if vegetarian)
- 1 15-ounce can red beans, drained
- 1/2 teaspoon salt
- pepper to taste
- In a large skillet over medium-hi heat, sauté onion & garlic in oil for 2 minutes until soft.
- Add celery and peppers and sauté 2 minutes.
- Add dry rice and sauté 2 minutes.
- Add stock and beans and bring to a boil.
- Reduce heat, cover and simmer 45 minutes.
- Remove from heat and let stand at least 10 minutes.
- Stir in salt and pepper.