Ingredients

1 cup quick-cooking brown rice

1 tablespoon canola oil

1 cup chopped onion

1 green bell pepper, chopped (or 1 cup frozen, thawed)

3 cloves garlic, minced

1 tablespoon Thai red curry paste

2 (15-ounce) cans low-sodium black beans, drained and rinsed

1 (14.5-ounce) can diced tomatoes

1 (13.5-ounce) can lite coconut milk

2 teaspoons brown sugar

1 teaspoon grated lime zest

2 tablespoons lime juice

1 mango, diced (optional)

Preparation

  1. Cook rice according to package directions (omitting any fat).
  2. Heat oil in large, deep skillet over medium high; add the onion, bell pepper and garlic and cook, stirring, until somewhat softened, about 3 to 4 minutes.
  3. Stir in curry paste, black beans, tomatoes, coconut milk and brown sugar; simmer 20 minutes.
  4. Stir in lime zest and juice; season to taste with salt and pepper. Stir in mango, if using. Serve over rice