I found this on a OAMC website, which credits Healthy Meals in Minutes for this recipe. This was pretty easy, and nummy. This could also probably be made in a rice cooker (especially after thawing a frozen batch). I did the stovetop cooking for my two batches separately, since I was baking one batch for dinner and freezing the second. This worked out well for me.

Ingredients

4 serv.

olive oil↗2 teaspoons
small yellow onion, chopped↗1 cup
small green bell pepper, chopped1 cup
garlic cloves, minced↗2 teaspoons
long grain white rice↗1 cup
ground cumin↗1 teaspoon
cooked black beans or 15 ounces canned black beans, rinsed and drained↗2 cups
(16 ounce) can whole tomatoes, undrained↗1 cup
water↗3⁄4 cup
hot pepper sauce (optional)↗1⁄4 teaspoon

Step-by-step instructions

1
Preheat oven to 350.
2
In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes.
3
Add rice and cumin; cook while stirring, for 1 minute.
4
Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil.
5
Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.
6
FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above.

Source: food.com

Original recipe ↗

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