ingredients

  • 1 tablespoon Pure Wesson Canola Oil
  • 1 cup instant brown rice, uncooked
  • 1 teaspoon chili powder
  • 1 cup reduced-sodium vegetable broth
  • 1 (15 ounce) can Ranch Style Black Beans, drained and rinsed
  • 1 (14.5 ounce) can Hunt's Fire Roasted Diced Tomatoes with Garlic, undrained
  • 1 (10 ounce) can Ro*Tel Original Diced Tomatoes & Green Chilies, drained

directions

Heat oil in large nonstick skillet over medium-high heat. Add rice and chili powder; cook 2 minutes or just until rice begins to turn golden brown, stirring constantly.

Stir in remaining ingredients until combined.

Cover skillet, reduce heat to medium-low and cook 15 minutes or just until rice is tender.

Let stand 5 minutes. Fluff rice with fork before serving.

Recipe reprinted by permission of ConAgra. All rights reserved.

RecID 46