MEXICAN RICE

MEXICAN RICE

 
1/2 teaspoon olive oil
2 tablespoons chopped seeded green bell pepper
1 tablespoon minced onion
1/4 teaspoon minced garlic
1/4 teaspoon chili powder
1 plum tomato diced small
1/4 cup drained and rinsed canned black beans
1/2 cup cooked brown rice
1 teaspoon tomato paste
1 teaspoon freshly-ground black pepper

In a small skillet heat olive oil over medium heat then add bell pepper and
onion. Cook stirring until vegetables are tender then add garlic and cook
30 seconds longer. 

Stir in chili powder and tomato stirring until tomato is
softened about 2 minutes then stir in remaining ingredients and cook 3
minutes longer.