Prep Time:
10 minutes
Cook Time
50 minutes
Serving Size
1/2 cup
Serves
12
Ingredients
4 cups no-sodium or low sodium vegetable broth
2 cups uncooked brown rice (will yield 4 cups cooked)
1 tablespoon vegetable oil
1 yellow onion
1 red bell pepper
1 green bell pepper
2 cloves garlic, minced
1 14.5 oz. can low-sodium diced tomatoes
1 teaspoon turmeric
1 teaspoon salt
1 15 oz. can no salt added or low-sodium pinto beans*
Toppings
Cilantro as garnish (optional)
Try adding green peas for more flavor and color!
PREPARATION
- In a large pot bring the low-sodium vegetable broth to a boil and add brown rice. Allow to come to a boil, cover the pot and turn the temperature to low. Let rice cook for about 40 minutes.
- Heat the oil in a large skillet and sauté the onion and bell peppers until the onion is translucent. Add garlic and sauté for 1 minute.
- Add to the skillet diced tomatoes, turmeric, salt and pepper.
- Add the beans and rice to skillet and mix thoroughly.
SOURCE
Veganinthefreezer.com
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la receta:
Download Spanish Rice with Pinto Beans_1.pdf
(483.95 KB)
