YIELD: 4 TO 6 SERVINGS 1 Tbsp. vegetable oil 1 medium onion, chopped 1 green pepper, chopped 3 cups cooked brown rice 2 (16 oz.) cans Mexican-style pinto beans ¾ cup hickory smoke barbecue sauce 4 to 6 whole grain buns Heat oil in large skillet over medium-high heat. Add onion and green pepper, cook 2 to 3 minutes. Add rice, beans and barbecue sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns. Photo and recipe: USA Rice Federation

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