Brown Rice with Black Beans and Peppers

Brown Rice with Black Beans and Peppers
  • 5 cups chicken broth
  • 3 tablespoons butter, divided
  • 1/2 teaspoon salt (optional)
  • 2 cups uncooked brown rice
  • 1 red bell pepper, chopped
  • 1 small onion, chopped
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 clove garlic, chopped
  • 1/4 teaspoon ground cumin
  • ground black pepper to taste (optional)


  1. Bring chicken broth to a boil in a large saucepan. Add 2 tablespoons butter and salt; stir in brown rice. Cover pot. Reduce heat to low. Simmer until rice is tender, about 45 minutes.
  2. Melt the remaining 1 tablespoon butter in a separate saucepan over medium-high heat. Saute red bell pepper until semi-soft, about 5 minutes. Add onion; saute until soft and translucent, about 5 minutes. Stir in black beans, garlic, cumin, and pepper; cook and stir until fragrant, about 2 minutes. Remove from heat.
  3. Pour vegetables into a large serving bowl; add the cooked rice and toss.

04/26/2018
Brown Rice with Black Beans and Peppers, recipe PT15M PT1H 5 455 calories

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