Pep time 15 minutes, cook 25 minutes, makes 6 main dish servings.
3/4 cups regular long grain rice
1 tablespoon vegetable oil
1 medium green pepper, cut into 1/2 inch pieces
1 medium red pepper, cut into 1/2 inch pieces
1 medium onion, chopped
1 can (15 to 19 ounces) black beans, rinsed and drained
1 can (15 to 19 ounces) red kidney beans, rinsed and drained
1 can (15 to 19 ounces) garbanzo beans, rinsed and drained
1 can (15 to 16 ounces) pink beans, rinsed and drained
1 can (14 1/2 ounces) no salt added stewed tomatoes
1 cup water
1/2 cup bottled barbecue sauce
In 2 quart saucepan, prepare rice as label directs but do not add butter or margarine.
Meanwhile, in 12inch skillet, heat oil over medium heat until hot. Add peppers and onion and cook, stirring, until tender., Add black beans, red kidney beans, garbanzo beans, pink beans, stewed tomatoes, water and barbecue sauce; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.
Spoon rice into center of beans. Before serving, stir to combine rice and bean mixtures.
