Monday, July 19, 2010

Red Beans & Brown Rice

    1 chopped onion
    1 chopped bell pepper, green
    3 cloved of garlic, chopped
    1 cup long-grain Brown Rice
    1 tbsp chili powder
    2 tsp ground thyme
    2 cups canned tomatoes, crushed or diced
    1 cup chicken broth
    salt and pepper to taste
    1 can (15 oz) red kidney beans

In a meduim saucepan cook onions, garlic, bell pepper in a few tsps olive oil until they are soft. Add the rice and chili powder, stir. Add the tyme, tomatoes and broth, stir, add salt and pepper to taste. Bring to a boil. Reduce heat to low and cover. Simmer until the rice is tender, time varies depending on the rice, 15-20 min. Stir in Kidney Beans, heat another 5 min. Stir and serve.

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