Pinto Beans & Rice

Ingredient:

1 large onion - chopped

30 ml vegetable oil (2 tbso)

175 ml ketchup (3/4 cup)

40 ml brown sugar (3 tbsp)

ml prepared mustard (1 tsp)

salt & pepper to taste

750 mllong grain rice - cooked (3 cup)

2 canned pinto beans - rinsed & drained (14 oz / 398 ml)

In a large skillet; saute onion in oil until tender. Remove from heat, stir in ketchup, brown sugar, mustard, salt and pepper. Stir in rice and beans.

Transfer to lightly greased baking dish. Bake, uncovered, in preheated 350 F (180 C) oven for 30 to 35 minutes or until heated through.

Serves 6From:

Sources: Peak of the Market