Ingredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 1/2 red bell pepper, diced
- 3 cloved garlic, minced
- 1/2 cup canned tomato sauce
- 1 can black beans, rinsed
- 1 teaspoon fresh thyme, minced
- 2 teaspoons fresh oregano, minced
- 1 bay leaf
- 1 cup brown rice, uncooked
- 1 cups low-sodium vegetable stock
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
Directions
Heat the oil in a large saucepan over a medium flame. Add the onion and bell pepper and sauté until the onion is translucent.
Add the garlic and sauté for another 1 to 2 minutes.
Add tomato sauce, beans, and herbs, and simmer for 5-10 minutes to join flavors.
Stir in the rice, stock, water, and vinegar, and season well with salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer for 40 minutes. If the rice is already cooked, reduce the stock by 1 cup, add the rice, and cook for 5 minutes!
Remove from heat and let set covered for another 5-10 minutes. Season, stir lightly with a fork, and serve.
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
