Recipe for Barbecue Beans and Rice 
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Yield:
4
Ingredients:
Amount Ingredient
2 tsp vegetable oil
1 cup chopped onion
1 cup chopped green tell pepper
3 x doves garlic, crushed
1/2 cup cooked brown rice
16 oz canned pinto beans, rinsed and drained
(or 2 cups of cooked beans)
8 oz canned salt-free tomato sauce, (or regular)
Instructions:
Instructions: Makes 4 servings

Barbecue sauce adds just the right spark to this hearty skillet dinner.

Feel free to add any other veggies you like along with the onion and green pepper. Tasty additions are broccoli, mushrooms, zucchini, carrots, or celery.

Heat oil in a large nonstick skillet over medium heat. Add onion, green pepper, and garlic. Cook, stirring frequently, until vegetables are tender, about 5 minutes.

Add remaining ingredients to skillet. Reduce heat slightly. Cook, stirring frequently, until mixture is heated through.

Quick tip: Have some quick-cooking brown rice, which cooks in 10 to 12 minutes, on hand. Or, keep plenty of cooked rice in the freezer for dishes like this.

Serve-again hint: Heat the leftovers and roll them in a tortilla with lettuce and tomato for an unusual barbecue burrito.

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