By: Shannon Beeghley, LPN, NS, CHHC

1 & 1/2 cup uncooked brown rice

1 & 3/4 cup water

In a large saucepan, cook on medium heat for 20 minutes until tender. Then add –

1 TBSP olive oil

1/4 cup chopped red bell pepper

1 & 1/2 tsp chili powder

1 pint (2 cups) black beans, drained and rinsed (or you can use one can of store canned black beans)

1 tsp ground cumin

1/2 tsp garlic salt

1/2 tsp dried dill weed

1 & 1/2 tsp dried onion flakes (or fresh onion chopped in an amount of your choice)

Mix all together and cook until hot. Serve 1) in tortillas with your favorite burrito toppings, 2) mix with one can of warmed re-fried beans and eat with chips as a dip or 3) on top a salad like the picture below! #somanypossibilities 🙂