1 can of pinto beans
1 can of diced tomatoes
1 cup of frozen corn
1 cup of uncooked brown basmati rice, or 1 ½ -2 cups cooked.
½ yellow, red, orange, & green bell peppers
½ large red onion, or 1 small
½ tsp. cayenne pepper
½ tsp. rosemary
½ tsp. cilantro
½ tsp. Chili powder
½ tsp. cumin
1 tsp. crushed red peppers
½ tsp. garlic powder
1 tbsp. olive oil
I made this recipe when I had some left over rice so all I had to do was warm this up on the stove for about 5 minutes. If you are cooking rice from the beginning you will need 2 cups of water and 1 cup uncooked rice, cook in slow/rice cooker until finished.
Cut all bell peppers lengthwise into strips and halve crosswise. Get rid of any seeds or ribs. Do the same also with the red opinion.
Add 1 tbsp. of olive oil to your wok and turn to medium high heat
Then add green, orange, yellow, and red bell peppers to your wok along with the red onion. Cook until vegetables are tender and onions are almost transparent, adding in crushed red pepper. Stir occasionally
While this is cooking pour the can of diced tomatoes into a small pot and cook on medium heat adding in cayenne pepper, rosemary, cilantro, chill powder, cumin and cook until warm
Once these are completed you can set these two ingredients aside. Or if you’re a multitasker you can start cooking the other ingredients while the peppers and diced tomatoes are cooking.
Start to cook the corn on med to med high heat until corn is warm and tender
While corn is cooking also cook pinto beans over med to med high heat until warm. Add in garlic powder and pepper (to your taste). This should take no more then 8 minutes.
Once everything is completed sever over brown rice
Makes 2-3 servings.