Skillet Beans & Rice
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
long grain rice
cooked |
|
| 1 | each |
sweet red bell peppers
cubed |
|
| 1 | each |
green bell peppers
cubed |
|
| 1 | medium |
onions
chopped |
|
| 15 | ounces |
black beans
|
|
| 15 | ounces |
red kidney beans
|
|
| 15 | ounces |
pinto beans
|
|
| 15 | ounces |
white kidney beans, canned
prefer cannellini |
|
| 1 | can |
tomatoes
|
*
|
| ½ | cup |
barbecue sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
long grain rice
cooked |
|
| 1 | each |
sweet red bell peppers
cubed |
|
| 1 | each |
green bell peppers
cubed |
|
| 1 | medium |
onions
chopped |
|
| 433.5 | ml/g |
black beans
|
|
| 433.5 | ml/g |
red kidney beans
|
|
| 433.5 | ml/g |
pinto beans
|
|
| 433.5 | ml/g |
white kidney beans, canned
prefer cannellini |
|
| 1 | can |
tomatoes
|
*
|
| 118 | ml |
barbecue sauce
|
|
Directions
Sauté peppers and onions in water until tender.
Drain and rinse beans and add to skillet, along with tomatoes, barbecue sauce and 1 cup water.
Cook a minimum of 15 minutes, up to 2 hours to meld flavors. Add rice on top.
