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
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.