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1 tablespoon vegetable oil
1 medium onion, chopped 1 medium-size green pepper, chopped 3 cups cooked brown rice 2 cans (16 oz.) Mexican-style pinto beans 3/4 cup hickory smoke barbecue sauce 4 whole grain buns Heat oil in large skillet over medium-high heat. Add onion and green pepper; cook 2 to 3 minutes. Add rice, beans and barbecue sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns. |