Yield: 4 servings
3 Tbsp. canola oil
1 small yellow onion, diced
1 red bell pepper, seeded and diced
2 tsp. minced garlic
1 (10 oz.) bag Birds Eye SteamFresh Brown Rice, frozen
2 tsp. ground cumin
1 (15 oz.) can black beans, drained and rinsed
1/2 cup vegetable broth
1 Tbsp. Worcestershire sauce
Salt and pepper, to taste
Freshly chopped cilantro, for garnish
Heat the canola oil in a large skillet over medium-high heat. Add diced onion and bell pepper; cook until onion is just soft and translucent, about 7-8 minutes. Add garlic and cook until fragrant, about 1-2 minutes more.
Add frozen brown rice, cumin, beans, vegetable broth and Worcestershire sauce. Cook, stirring frequently, until all of the liquid is absorbed and rice is cooked, about 8-10 minutes.
Season to taste with salt and pepper. Garnish with cilantro and serve warm.