Lighter Cajun Red Beans And Rice

• 1 large onion, chopped
• 2 garlic cloves
• 30 ounces canned red kidney beans, rinsed and drained
• 8 ounces low-sodium tomato sauce
• 2 2 red bell peppers or 2 red capsicums, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon hot pepper sauce
• 2 cups brown rice
• 1/3 cup fresh chives (for garnish) or 1/3 cup scallion, chopped (for garnish)

1. Cook the rice according to the package directions. (I allowed 50 minutes of cooking time, which allows plenty of time to do the advance preparation of the vegetables.).
2. Meanwhile, coat a large nonstick skillet with nonstick spray and warm over medium-high heat.
3. Add the onion and garlic and cook, stirring, for 5 minutes, or until tender.
4. Stir in the beans, tomato sauce, bell peppers (or capsicum), oregano, thyme, and hot pepper sauce.
5. Bring to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the flavors are blended.
6. Serve the beans over the rice.
7. Garnish with the chopped chives or scallions.

onion, garlic, red kidney beans, tomato sauce, red bell peppers, oregano, thyme, hot pepper, brown rice, fresh chives

Taken from www.food.com/recipe/lighter-cajun-red-beans-and-rice-351769 (may not work)