1 tb Vegetable oil

1 md Onion; chopped

1 md Green pepper; chopped

3 c Cooked brown rice

32 oz Mexican-style pinto beans

-- (canned) 3/4 c Hickory smoke barbecue sauce

4 Whole grain buns

Heat oil in large skillet over medium-high heat. Add onions and green pepepr; cook 2 to 3 minutes. Add rice, beans and barbecue sauce. Simmer 10 to 15 minutes, until heated through. Serve on buns. Each serving provides: * 542 calories * 19.2 g. protein * 9.4 g. fat * 96.4 g. carbohydrates * 3.2 g. dietary fiber * 17 mg. cholesterol * 1637 mg. sodium. [Karen's note: I'm not sure where the cholesterol comes from in this recipe. There's no cheese in the photo next to the recipe, so maybe the buns contain some animal products...?] Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias