- 1 C chopped onion
- 1 tsp minced garlic
- 4 C canned red kidney beans, rinsed and drained
- 1 C seeded, diced red bell pepper
- 1 C seeded, diced green bell pepper
- 2 tsp cumin
- 1 1/2 tsp hot pepper sauce
- 2 C cooked brown rice
- chopped scallions (optional)
Lightly coat a large nonstick skillet with cooking spray, and heat over
medium-high heat. Add onions and garlic and cook, stirring for 5 minutes.
Stir in the beans, bell peppers, cumin, hot pepper sauce, & 1/2 C water.
Bring to a simmer, cover, and cook for 20 minutes.
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