Ingredients
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8 ounces low-fat kielbasa (sliced into coins)
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1 tablespoon extra virgin olive oil
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2 medium zucchini
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1 large red bell pepper
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4 ounces green chilies (diced)
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2 garlic cloves
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1/2 teaspoon ground cumin
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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2 cups cooked brown rice
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1 (15 ounce) can pinto beans
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1/2 cup water
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hot sauce
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2 medium onions
Instructions
- Cook kielbasa in a large nonstick skillet over high heat, turning from time to time, until lightly browned, about 2 minutes. Transfer to a plate.
- Add oil to the pan. Add onions, zucchini, bell pepper, chillies, garlic, cumin, oregano and salt; cook, stirring, until the onions are tender, 4 to 5 minutes. Stir in rice, beans and water; cook, stirring, until heated through, about 4 minutes. Add the reserved kielbasa and season with hot sauce. Serve hot.