Roasted Pepper White Bean Brown Rice Skillet

Ingredients

• 400 g white beans, drained
• 300 g brown rice
• 150 g sugar snap peas
• 1 yellow pepper, sliced
• 550 ml vegetable broth
• 80 ml roasted red pepper sauce
• 15 ml chopped parsley
• 15 ml oil
• salt
• black pepper

Method

1. Step 1

   Heat 15 ml oil in a deep skillet over medium heat and cook 150 g sugar snap peas for 2 to 3 minutes until softened.

2. Step 2

   Add 400 g white beans, drained and 300 g brown rice and stir them together for 30 seconds.

3. Step 3

   Pour in 550 ml vegetable broth and bring the skillet to a gentle boil.

4. Step 4

   Cover the skillet, reduce the heat, and cook it until the grain is tender.

5. Step 5

   Add 1 yellow pepper, sliced and cook it for 2 to 3 minutes until just tender.

6. Step 6

   Stir in 80 ml roasted red pepper sauce and season the skillet with salt and black pepper.

7. Step 7

   Finish the skillet with 15 ml chopped parsley and spoon it into bowls.