Red Beans and Rice

1 cup uncooked brown rice
2 teaspoons vegetable oil
2 cloves garlic (peeled and minced)
1 small yellow onion (chopped)
1 bell pepper (cored
seeded
and chopped)
1 1/2 ounces water
1 fresh tomato (coarsely chopped)
1/4 teaspoon salt
1/8 teaspoon ground cumin
2 cans 15.5 ounce low-sodium red kidney beans (drained and rinsed)
1 1/2 cups water
1 avocado (peeled
pitted and chopped)
2 tablespoons fresh cilantro (chopped
optional)

Put the rice and water in the pot and bring to a boil over high heat.
Turn the heat down to low and cook, covered, until the rice is tender, about 45 minutes.
Place the large skillet on the stove over medium-high heat. When it is hot, add the oil. Add the garlic, onion, bell pepper, and 2 tablespoons water. Cook until the mixture is golden, about 10 minutes.
Add the tomato, salt, cumin, beans, and water and cook until the beans are very soft, about 20 to 30 minutes.
Divide the cooked rice among 4 bowls or plates, and top with equal amounts of the bean mixture.
Top with avocado and sprinkle with cilantro, if using.
Serve right away, or cover and refrigerate up to 3 days.

USDA Center for Nutrition Policy and Promotion