Black Beans and Rice | Oklahoma State University

Ingredients

• 1 tablespoon vegetable oil
• 1 medium green bell pepper, seeded and chopped
• 1 medium red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups reduced sodium chicken or vegetable broth
• 1 cup uncooked parboiled or converted brown rice
• ½ teaspoon cumin
• 1/8 teaspoon turmeric
• 2 cups canned or cooked black beans, drained and rinsed
• 2 cups corn kernels, canned or frozen, thawed
• 4 ounces canned mild green chiles, diced
• 2 cups canned diced tomatoes, drained, save juice
• ½ teaspoon pepper