New This Month

Brown Rice with Beans and Red Sauce

  • Servings: 1

Source: Martha Stewart Baby, Special Issue 2000


  • 1/4 cup brown rice
  • 3/4 cup Versatile Tomato Sauce
  • 1 cup canned pinto or black beans, rinsed and drained
  • Salt and freshly ground black pepper
  • 2 tablespoons low-fat sour cream
  • Fresh cilantro, for garnish (optional)
  • 2 corn tortillas


  1. Bring rice and 1/2 cup plus 2 tablespoons water to a boil in a small saucepan. Cover tightly, and reduce heat to a simmer. Cook 35 minutes until cooked through. Remove from heat; let sit 5 minutes.

  2. Heat sauce in a small saucepan. Heat beans in a second pan. Season sauce and beans with salt and pepper. Transfer rice, beans, and sauce to a dinner plate. Top with sour cream and cilantro, if using. Serve hot, with warm tortillas on the side.

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