1 Cup of Brown Rice
1 16oz Can of Pinto or Kidney Beans – Drained
1 Small Bag of Peppers and Onions (Frozen)
3 Garlic Cloves
1 tsp. Sea Salt
1 tsp. of Black Pepper
1 tsp. of Sweet Paprika
1 Small tomato chopped or 4-6 Cherry Tomatoes
4 TBS. of Olive Oil
1 TBS. of All Natural Butter
Directions:
Add 1 cup of brown rice to 2 1/4 cups of water and boil until done, about 45-50 minutes if it is all natural rice and not quick cooking rice. You can use a quick cooking rice to speed up the time.
Add peppers, onions, and garlic to olive oil, and butter and saute for about 5 minutes, on medium heat
Add the tomatoes and beans and mix well, cook for another 5 minutes
Add all seasonings and stir, turn heat down to low and cover, stir once in a while to prevent burning. Let it cook for about 15 minutes
After the rice has absorbed all of the liquid, mix in the pepper, onion, garlic and bean mixture. Mix well, you can sprinkle more sea salt and pepper if it needs more