Monday, March 15, 2010
Barbecued Beans and Rice
3/4 c. regular long-grain rice
1 T. vegetable oil
1 medium green pepper, cut into 1/2 in. pieces
1 medium red pepper, cut into 1/2 in. pieces
1 medium onion, chopped
1 can ( 15-19 oz) black beans, rinsed and drained
1 can (15-19 oz) red kidney beans, rinsed and drained
1 can (15-19 oz) garbanzo beans, rinsed and drained
1 can (15-19 oz) pink beans, rinsed and drained
1 can ( 14 1/2 oz) no-salt added, stewed tomatoes
1 c. water
1/2 c. bottled barbecue sauce
In 2 qt. saucepan, prepare rice as label directs but do not add butter or margarine.
Meanwhile in a 12-in. skillet, heat oil over medium-high heat until hot.
Add peppers and onion and cook, stirring, until tender.
Add all beans, tomatoes, water and barbecue sauce; heat to boiling over high heat.
Reduce heat to low; cover and simmer 15 minutes.
Spoon rice into center of beans. Before serving stir to combine rice and bean mixture. Add chopped parsley to individual serving bowls, if desired.
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If you like this blog, please look for my other blogs:
Thyme for Herbs
Bits, Tales, and Yarns