- 3 Tbsp. canola oil
- 1 small yellow onion, diced
- 1 red bell pepper, seeded and diced
- 2 tsp. minced garlic
- 1 (10 oz.) bag Birds Eye®️ SteamFresh Brown Rice, frozen
- 2 tsp. ground cumin
- 1 (15 oz.) can black beans, drained and rinsed
- ½ cup vegetable broth
- 1 Tbsp. Worcestershire sauce
- Salt, to taste
- Black pepper, to taste
- Freshly chopped cilantro, for garnish
Directions1. Heat the canola oil in a large skillet over medium-high heat. Add diced onion and bell pepper and cook until onion is just soft and translucent, about 7-8 minutes. Add garlic and cook until fragrant, about 1-2 minutes more. 1. Add frozen brown rice, cumin, beans, vegetable broth and Worcestershire sauce. Cook, stirring frequently, until all of the liquid is absorbed and rice is cooked, about 8-10 minutes. 1. Season to taste with salt and pepper. Garnish with cilantro and serve warm.
Calories 340, Total Fat 12g (Saturated 1g, Trans 0g), Cholesterol 0 mg, Sodium 210mg, Total Carbohydrate 50g (Dietary Fiber 10g, Sugars 4g, Includes 0g Added Sugars), Protein 10g, Vitamin D 0%, Calcium 6%, Iron 15%, Potassium 10%. *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Kid-friendly Main Dish Summer Dairy Free Sodium Smart 10 Dollar Meal Vegetarian Winter Fall Vegan Hispanic Spring Skillet Meal