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Brown Rice with Black Beans and Peppers

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Barbara Giordano

"For those wanting to add more tasty, wholesome grains to their diets, here is a brown rice recipe that goes great with chicken, pork, or a side complement to a tossed green salad."
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1 h servings 281 cals
Original recipe yields 8 servings

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  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.


  • Cook's Notes:
  • Vegetable broth can be substituted for the chicken broth.
  • If desired, use olive oil in place of butter in the recipe.

Nutrition Facts

Per Serving: 281 calories; 6.2 g fat; 48 g carbohydrates; 8 g protein; 15 mg cholesterol; 1117 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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