Ingredients
- 1 cup cooked brown rice
- 1/2 small yellow onion, peeled and diced
- 1/2 red bell pepper, diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/2 cup tomato sauce
- 1 can black beans, rinsed
- 1 cup low-sodium vegetable broth
- Salt and black pepper, to taste
- 1 teaspoon minced fresh thyme, minced
- 2 teaspoon fresh oregano, minced
Directions
Heat the oil in a large pot over medium heat. Add the onion and bell pepper and sauté until the onion is soft.
Add the garlic and sauté for another 1 to 2 minutes.
Add tomato sauce and beans and simmer for 5 to 10 minutes.
Stir in the cooked rice and broth. Season with salt and pepper.
Cook until hot, remove from the heat, and stir in the fresh herbs. Cover and let rest for 5 to 10 minutes before serving.
Recipe in Action
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6 servings
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Difficulty: Easy
Nutrition Tip 
Paired together, black beans and rice form a complete protein.
Black beans and rice is a traditional dish is Cuban cuisine. The dish is rooted in history and is representative of the Spanish occupation.
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