| 8 ounces low-fat kielbasa, cut into 1/2-inch-thick slices |
| 1 tablespoon extra-virgin olive oil |
| 2 medium onions, finely chopped |
| 2 medium zucchini, cut into 1/2-inch dice |
| 1 large red bell pepper, seeded and diced |
| 2 jalapeno peppers, seeded and minced |
| 1/2 teaspoon ground cumin |
| 1/2 teaspoon dried oregano |
| 1/2 teaspoon salt, or to taste |
| 2 cups cooked brown rice (see Tip) |
| 1 15-ounce can black beans, rinsed |
| Hot sauce, such as Tabasco, to taste |
Tip: : To cook brown rice: Place 2/3 cup brown rice, 1 2/3 cups water and a pinch of salt, if desired, in a small saucepan; bring to a simmer. Cover; cook over low heat until rice is tender and most of the liquid has been absorbed, 45 to 50 minutes. Makes about 2 cups. |
