Recipe spotlight | Red beans and rice

If you have time, make your brown rice from scratch. Use chicken broth instead of water to amp up the flavor. It will take about 45 minutes. In a pinch, instant brown rice is OK.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, seeded and chopped
• 2 cups hot cooked brown rice
• 2 cups cooked red beans (kidney, pinto, or other of your choice)
• 1/2 cup chopped fresh cilantro

Directions

Heat olive oil in a large pan. Saute onion and bell pepper. Add hot brown rice and beans. Stir in cilantro. When everything is heated through, serve immediately.

Options: A splash of hot sauce or vinegar can personalize your dish without adding calories or fat.

Serves 4

Each serving contains about 274 calories, 11 g protein, 5 g fat, 0 mg cholesterol, 48 g carbohydrates, 10 g fiber, and 6 mg sodium.