Cooking oil spray, as needed (non-stick)
1 onion (large, peeled and chopped)
1 green bell pepper (medium, washed, seeded and chopped)
1 teaspoon garlic powder
2 cans diced tomatoes (14.5 ounces)
1 can kidney beans (15.5 oz, drained and rinsed)
6 cups cooked brown rice
1. Spray skillet with cooking oil spray.
2. Cook onion and pepper over medium heat for 5 minutes or until tender.
3. Add garlic powder, tomatoes, and kidney beans.
4. Bring mixture to a boil.
5. Reduce heat to low and simmer for 5 minutes.
6. Serve over rice
May use no salt added canned, diced tomatoes for less sodium. May use fresh garlic, minced; or onion powder in place of garlic powder.
More About Onions
How to Select
Choose onions that are firm and dry with bright, smooth outer skins.
How to Store
Before storage, onions should be dry, with papery skin and shriveled roots. Store whole onions in a cool, dark, well ventilated place for use within 4 weeks. Refrigerate cut onions in a tightly sealed container for use within 2-3 days. Discard, or trim and cook, any bruised onions. Long term: Braid and hang upside-down, store in bags with some holes for ventilation in cold, dry place at 32-40 degrees. Can last up to 8 months. Do not freeze.
How to Prepare
Rinse. Trim off ends. Remove dry, papery skin. Cut in half. Peel away thick outer layer. Chop or slice. Eat raw: Sweet and red onions are milder and can be added to salads and sandwiches. Eat cooked: Yellow and white onions are stronger and great for cooking. Saut, stir-fry, microwave, steam, boil, or braise. Add to soups, sauces, casseroles, dips, and vegetable, pasta, rice, and meat dishes.