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Rice & Black Bean Stew

Hearty and filling, this stew is perfect for these chilly fall nights! I also love how quickly this comes together, which makes it great for a nutritious weeknight meal too!

Prep time: ~20 minutes / Servings: 4

Ingredients:

  • 1 and 1/2 cups white or brown rice
  • 1 tablespoon olive oil
  • 1 medium red onion, diced
  • 1 garlic clove, minced
  • 1 red bell pepper, finely chopped (you can also use yellow and orange like I did!)
  • 2 cans (19 ounces each) black beans, rinsed and drained
  • 1 can (14.5 ounces) low sodium broth of your choice
  • 1 tablespoon cider vinegar
  • 1/2 teaspoon oregano
  • Salt and pepper
  • Toppings of your choice! I used lime, cilantro, and avocado but sliced radishes would be tasty also

Instructions:

  1. Cook rice according to package directions.
  2. Heat oil in a large saucepan over medium heat. Add onion, garlic, and bell pepper. Cook, stirring occasionally, until onion has softened. 8 to 10 minutes.
  3. Add beans, broth, vinegar, and oregano. Cook mashing some beans until slightly thickened. 6 to 8 minutes. Season with salt and pepper.
  4. Serve beans with rice and toppings as desired.

 

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