Curried Brown Rice with Beans
1¼ cups reduced-sodium vegetarian broth or water
¾ cup uncooked quick-cooking brown rice
1½ teaspoons curry powder
1/8 teaspoon red pepper flakes
2 teaspoons canola oil
1 small chopped onion
1 cup canned no-salt-added kidney beans, rinsed and drained
1 cup canned no-salt added chickpeas, rinsed and drained
1 cup canned no-salt-added pinto beans, rinsed and drained
1 teaspoon minced garlic
½ cup chopped cilantro, divided
½ cup soy or dairy yogurt
- In medium saucepan, combine broth (water), rice, curry powder and red pepper flakes. Bring to a boil over high heat. Reduce heat; cover and simmer 10-12 minutes or until liquid is absorbed.
- Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion; cook and stir in 5 minutes or until tender.
- Stir in beans and garlic; heat through. Stir ¼ cup cilantro into rice. Spoon onto 4 plates.
- Top with warm bean mixture, a dollop of yogurt and remaining cilantro. Makes 4 servings.