Cowboy Beans and Rice

Yield: 4 servings

1 tablespoon vegetable oil
1 medium onion, chopped
1 medium size green bell pepper, chopped
3 cups cooked rice
2 (15 to 16 ounce) cans pinto beans, drained and rinsed
3/4 cup barbecue sauce

Heat oil in large skillet over medium-high heat until hot. Add onion and green pepper, cook and stir 3 to 5 minutes or until tender. Add rice, beans and barbecue sauce. Simmer 5 to 7 minutes or until thoroughly heated.