Ingredients
1 large green bell pepper
1 large red bell pepper
1 medium onion
2 garlic cloves
15.5 oz red beans, such as kidney beans
1 tbsp olive oil
1 tsp cajun seasoning , or chili powder
2 cup instant white rice
14.5 oz vegetable broth
16 oz corn kernels, frozen
salt and pepper, to taste
6 drop hot pepper sauce, or to taste (optional)
Preparation
Chop both bell peppers to measure 1 C. each. Chop the onion to measure 1 C.
Slice the garlic. Rinse and drain the beans.
In a large deep heavy skillet, heat the olive oil over high heat until hot.
Add the bell peppers, onion, garlic, and Cajun seasoning.
Stir to coat with the oil and cook for 3 minutes, until softened slightly. Add the rice and stir to coat.
Add the broth and bring to a boil. Stir in the corn and beans and cover the pan.
Remove the pan from the heat and let stand for 5 minutes. Season with salt, pepper, and hot pepper sauce, if desired.
