This mildly-spiced take on the classic pairing of red beans and rice is a sure winner with kids!
- 2 teaspoons olive oil
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup marinara sauce
- 1/2 cup carrot puree
- 1 tablespoon wheat germ
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 4 cups cooked brown rice
- Heat the olive oil in a saucepan over medium heat. Add the beans, marinara, carrot puree, wheat germ, oregano, basil, and thyme. Cook for about 5 minutes, until warm.
- Meanwhile, place the cooked rice in a large bowl. Add the bean mixture and stir to combine.