Red Beans and Rice

1 tablespoon olive oil 

1½ cups onions, fresh, peeled, ¼" diced 

1½ cups green bell peppers, fresh, ¼" diced 

3 cloves garlic, fresh, minced (1 clove is about ½ teaspoon minced) 

¾ cup brown rice, instant, uncooked 

2 teaspoons cumin, ground 

2 teaspoons oregano, leaves, dried 

½ teaspoon salt, table 

½ teaspoon black pepper, ground 

2 cups vegetable or chicken broth 

3 cups kidney beans, dark red, canned, drained and rinsed; or kidney beans, dry, cooked

Heat oil on medium–high in a medium skillet. 

Add onions and peppers, and sauté for about 3 minutes or until onions are soft. 

Reduce heat to medium. 

Stir in garlic, brown rice, cumin, oregano, salt, and pepper. Cook for 1 minute or until rice and spices become toasted, stirring constantly. 

When rice and spices are toasted, immediately add chicken broth. Stir, increase heat to medium–high, and bring to a boil. 

Stir in kidney beans. Reduce heat to medium, and simmer for 5 minutes or until rice becomes tender. Heat to a temperature of 140 °F for at least 15 seconds. 

Makes 6 ¾ cup servings.