Start with 1 cup of rice in the pantry. Add what is in your fridge or freezer, and confirm amounts before building your list.
25 minutes · 2 servings
1 cup rice, 1 can black beans, 1 item bell pepper, 1 tbsp olive oil, 1 tsp cumin.
Rinse the rice and cook with water according to its packet. Drain and rinse the beans. Slice the pepper into thin strips. Warm the oil in a pan over medium heat. Cook the pepper for 7–9 minutes until soft. Stir in the cumin, beans and 2 tablespoons of water; heat through for 4 minutes. Divide the rice and bean mixture between bowls. Season to taste.
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