Willie Israel's Low-Fat, Low Country Rice with Black Beans
Extracted from Christian Harmony Notes, No. 8, August 9, 1994.
| 1 Tablespoon | olive oil |
| 1 | medium onion, chopped |
| 1/2 | bell pepper, chopped |
| 2 cloves | garlic, minced |
| 1 (15 oz.) can | black beans, rinsed and drained |
| 1 (14 oz.) can | stewed tomatoes |
| 2/3 cup | water |
| 1/2 teaspoon | dried oregano leaves |
| 1 Tablespoon (or to taste) | cajun or low country seasoning |
| 1 1/2 cups | MINUTE Brown Rice, uncooked |
Heat oil in a large skillet. Add onion, pepper, and garlic. Cook and stir until tender but not browned. Stir in beans, tomatoes, water, oregano, and seasoning. Bring to a boil. Stir in rice and return to a boil. Reduce heat to low; cover and simmer for 5 minutes. Remove from heat. Let stand for five minutes. Makes 4 servings—may be doubled.