Ingredients:
1 cup brown rice or 1 cup white rice, cooked according to package directions, and kept warm
2 tablespoons oil
1 medium onions, coarsely chopped
1 green peppers, diced
2 garlic cloves, crushed or finely minced
2 fresh tomatoes, diced
1 -2 medium zucchini, diced or coarsely chopped
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 (8 ounce) jars picante sauce or 1 cup mild salsa
1 (16 ounce) cans beans, drained ( kidney, black,garbanzo etc.)
1 (4 ounce) cans diced green chilies
salt
fresh ground pepper
shredded cheddar cheese
hot sauce (optional)
Directions:
In a large skillet, heat the oil, add the onion, green pepper and garlic; saute till softened.
Add the tomatoes, zucchini, oregano,and rosemary.
Cover the skllet and simmer for about 5 minutes.
Add the beans, green chilies, and picante sauce to taste.
Simmer the mixture stirring occasionally until it’s heated through.
Season with salt and pepper if desired.
To serve, spoon the veggie-bean mixture over the hot rice; sprinkle with cheese, and hot sauce if desired.
Servings: 4-5
Time preparation: 30 min.
Time total: 50 min.