Black Beans and Rice One-Dish Wonder

Ingredients:

• 1 3/4 cups vegetable broth (homemade or store-bought)
• 1 cup chunky salsa
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 large yellow onion, diced
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 cup uncooked brown rice
• 1/2 bunch cilantro leaves, chopped, for serving (optional)
• Optional toppings: sour cream, avocado or guacamole, fresh tomatoes, shredded cheese

Instructions:

• Preheat the oven to 400F.
• Mix the vegetable broth, and salsa together in a medium pot and bring to a boil over high heat.
• While the liquid is heating up, spread peppers and onion evenly across the bottom of an un-greased 9×13-inch pan or baking dish.
• Sprinkle the black beans over the veggies, then sprinkle the uncooked rice on top.
• Remove the vegetable broth and salsa mixture from the heat once it comes to a boil and pour evenly over the baking dish.
• Cover the dish with aluminum foil and bake in the middle rack of the preheated oven for 60 minutes.
• Remove from the oven and add desired toppings.

Serves 4 to 6.

Sue’s Tips
There are no substitutions for the brown rice. Using any other rice or grain would require a different amount of liquid and cooking time in order to cook to perfection. Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.