Rice And Black Beans With Roasted Red Peppers

Yield: 6 servings

1/2 cup onion, finely chopped

2 teaspoons olive oil

3 cups cooked rice

1 jar (7 oz.) roasted red peppers, drained and chopped

1 can (14 oz.) Mexican diced tomatoes

1 can (15 oz.) black beans, drained and rinsed

1 teaspoon cayenne pepper

1 teaspoon black pepper

pinch salt

In a large skillet, cook the onion in oil until tender. Add all remaining ingredients and cook until heated through.

Please note that some ingredients and brands may not be available in every store.

https://shaheens.iga.com/Recipes/Detail/5260/

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