- 1 tbsp. vegetable oil
- 1 medium onion, chopped
- 1 green pepper, chopped
- 3 cups Lundberg® Short Grain Brown Rice, cooked
- 2 (16 oz) cans Mexican style pinto beans
- 3/4 cups hickory smoke BBQ 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 BBQ sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns. Makes 4-6 servings.
Recipe courtesy of USA Rice Federation.