1Red Beans and Rice: Saute 2 oz. sliced chicken breast in 2 t oil until nearly cooked through. Add 1/4 cup chopped bell pepper, 1/4 cup chopped onion and 1 garlic clove, minced; cook until softened. Stir in 1/2 can diced tomatoes and all its juice and season with oregano, red pepper flakes and black pepper to taste. Bring to a simmer and add 1/3 cup cooked brown rice and 3/4 cup cooked kidney beans. Cook until the rice and beans are warmed through.
This dish is for one person, easily doubled or tripled. I use all kinds of beans and like black beans the best.