Ingredients
Serves: 4-6
2 ½ tablespoons cooking oil
½ cup chopped onion
½ cup diced carrot
3 tablespoons chopped red bell pepper
3 tablespoons chopped green bell pepper
1 small cauliflower, cut into small pieces
2 cups cooked U.S. dark red kidney beans
4 cups cooked (leftover) rice, chilled
3 to 4 tablespoons water
2 to 3 teaspoons soy sauce
salt, to taste
ground black pepper, optional
Directions
Pour cooking oil into a large skillet and add onion. Sauté until transparent. Stir in carrot, bell peppers, and cauliflower. Cook briefly.
Add the cooked U.S. red kidney beans and mix well. Stir in cooked rice, water, and soy sauce. Stir continuously for 3 to 5 minutes, or until the rice absorbs the liquid. Season with salt, as desired.
Remove skillet from heat and transfer rice mixture to a serving platter, or individual bowls. Serve immediately.
