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