DUNIA Magazine

Serving size: 10 to 12.

Ingredients

• 1 large sweet onion, cut into thin wedges

• 1 large green or red sweet pepper, seeded and chopped

• 4 cloves garlic, minced

• 1 tablespoon canola oil

• 1/2 cup snipped fresh cilantro

• 1/2 teaspoon dried oregano, crushed

• 1/2 teaspoon ground cumin

• 1/4 teaspoon ground black pepper

• 2 15 – 16 ounce cans pinto beans and/or red kidney beans, rinsed and drained

• 1 cup vegetable broth (To keep sodium low, use organic vegetable broth or vegetable stock)

• 1/4 cup lime juice

• 1 8.8 ounce package cooked brown rice or 2 cups cooked brown rice

• Lime wedges an/or small hot chile peppers (optional)

Directions

1. In a large saucepan cook onion, sweet pepper, and garlic in hot oil over medium heat for 5 to 7 minutes or until tender, stirring occasionally. Add 1/4 cup of the cilantro, the oregano, cumin, and black pepper. Cook and stir for 1 minute.
2. Add beans and broth. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until liquid is thickened to desired consistency. Stir in lime juice.
3. Prepare rice according to package directions. Serve beans over rice and sprinkle with remaining cilantro. Serve with lime wedges and/or hot peppers.

Bon appetit!

(Image by Paul Goyette)