Wednesday, April 4, 2012

Caribbean Casserole

Serving Size: 1 cup
Yield: 10 servings

1 medium onion, chopped ½ green pepper, diced 1 tablespoon canola oil 1 can (14.5 ounces) stewed tomatoes 1 teaspoon oregano leaves ½ teaspoon garlic powder 1½ cups instant brown rice, uncooked 1 can (16 ounces) black beans, undrained (or beans of your choice)

1. In a large pan, heat oil over medium heat.
2. Add onion and green pepper in canola oil, in a large pan, and cook until tender. Do not brown. 3. Add tomatoes, beans (include liquid from both), oregano, and garlic powder.
4. Bring to a boil. Stir in rice and cover. 5. Reduce heat to low and cook for 5 minutes. 6. Remove from heat and let stand for 5 minutes before serving.

Source: SNAP-Ed Connection

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