Hawaiian Beans and Rice

Fi1508

1 cup dry brown rice

1 can drained and rinsed beans, or 2 cups cooked

1 onion, chopped

1 clove garlic, minced

1 tbsp vegetable oil

2 cups chopped red cabbage (about quarter of a head)

2 cups fresh baby spinach

2 tablespoons soy sauce

¾ teaspoon smoked paprika

1 can sliced pineapple, juice reserved

Cook the brown rice

Heat up the oil in a large pan over medium-high heat and fry the onion for 5 minutes.

Add the garlic and fry for an additional 5 minutes.

Stir in the beans and heat through.

Stir the red cabbage, ½ cup pineapple juice, 1 tablespoon of soy sauce, and smoked paprika into the bean and onion mixture.

Cook for 5 minutes, until cabbage is cooked but still crunchy.

Stir in spinach and cook for 2 more minutes, until slightly wilted.

Meanwhile, spray a frying pan with nonstick cooking spray and heat on medium high. Lay pineapple rings in pan, and sprinkle with 1 tablespoon of soy sauce. Fry for 2 minutes per side, until nice and charred.

Serve on top of beans and rice.

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