Yield
Makes 4 to 6 servings.


Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 medium onion, chopped
  • 1 green pepper, chopped
  • 3 cups (750 mL) cooked brown rice
  • 2 16 oz (475 mL) cans Mexican style pinto beans
  • 3/4 cup (175 mL) hickory smoked barbecue sauce
  • 4 to 6 whole grain buns

Directions

  1. Heat oil in large skillet over medium-high heat. Add onion and green pepper; cook 2 to 3 minutes.
  2. Add rice, beans and barbecue sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns.