Red Beans & Brown Rice

 

1 T. Olive Oil

2 cloves Garlic, minced

2 C. Quick Cooking Brown Rice

1 T. Dehydrated Minced Onion

4 oz. can chopped Green Chiles, drained

½ tsp. Salt

¼ tsp. dried Thyme

Pinch Nutmeg

2 ¼ C. Water

15.5 oz. can Kidney Beans, drained, and rinsed, if possible

 

Heat oil in saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in the rice to coat with oil. Add onions, chiles, salt, thyme and nutmeg, stirring to combine. Stir in water, cover and cook until rice is tender 8-10 minutes. Stir in beans and heat through, about 5 minutes longer.