Instrutctions:

• 2 cups cooked brown rice
• 2 bell peppers, diced
• 1 onion, diced
• 1 (15-ounce) can unsalted diced tomatoes
• 1 (15.5-ounce) can pinto beans, drained and rinsed
• 1 (1-ounce) packet taco seasoning
• 1 teaspoon olive oil

Ingredients:

1. In a large skillet, sauté onions and peppers in olive oil until just beginning to soften. 
2. Add the diced tomatoes and continue sautéing until veggies are cooked.
3. Add beans and taco seasoning. Cook until heated through. 
4. Serve over rice. 
5. Refrigerate leftovers in an airtight container within 2 hours. 

Nutrition Information