INGREDIENTS
4 cups
cooked brown rice
1 tbsp
coconut oil
1
yellow onion (diced)
1
red bell pepper (diced)
1
green bell pepper (diced)
1 tbsp
vegetable bouillon from a jar
1 tsp
tumeric
1 tsp
salt
1/4 tsp
pepper
15 oz
diced tomatoes
15 oz
pinto beans (- drained)
2 cloves
garlic, minced or finely chopped