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Red Beans and Rice

Ingredients: 1/2 brown rice, quick-cooking 1/2 Ounce(s) extra virgin olive oil 1 finely chopped onion, yellow 1 Pound(s) 15 oz, rinsed and drained kidney beans, canned 1/2 thyme, dried 417/10000 Ounce(s) garlic powder 417/10000 Ounce(s) hot pepper sauce 417/10000 Ounce(s) salt 217/10000 Ounce(s) black pepper 1/8 white pepper Directions: Cook rice according to package directions. Remove from the heat. In a large nonstick skillet, heat oil over medium heat. Add onion and cook until translucent and beginning to brown, 3 to 5 minutes. Add rice, beans, thyme, garlic powder, hot pepper sauce, salt, black pepper, and white pepper; stir to combine. Cook until heated through, about 2 minutes. Serve hot.
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