These beans and rice are a flavorful, refreshing dish. If you’re not a mango lover, substitute papaya in its place.

non-stick spray
1/2 cup(s) red onion(s), chopped
1/2 cup(s) orange juice
1/3 cup(s) fresh lime juice
2 tbsp cilantro, fresh, chopped
1/2 tsp cayenne pepper
1/2 medium sweet red pepper(s), chopped (about 1/2 cup)
1/2 medium green pepper, chopped (about 1/2 cup)
1 medium mango(es), diced
2 medium garlic clove(s), minced
15 oz canned black beans, rinsed and drained
3 cup(s) cooked brown rice, kept hot

Coat a large nonstick skillet with cooking spray. Add all ingredients except beans and rice. Cook, stirring occasionally, until peppers are crisp-tender, about 5 minutes.

Stir in beans. Cook until heated through, about 5 minutes. Serve over rice. Yields about 3/4 cup rice and 1 cup bean mixture per serving.

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