Black Beans and Rice

I know that the cabbage sounds wierd, but it was sooooo good. Bok choy or fennel would be an awesome substitute!

Black Beans and Rice

1 cup White Rice

1 can Black Beans

1 can Pinto Beans

½ head cabbage

2 Shallots

2 Bell Peppers

½ - ¾ cup Chicken Broth

Handful of Parsley or Cilantro

Olive Oil

Salt and Pepper

Shred cabbage, and julienne shallots and peppers. Saute veggies until translucent. Once veggies are cooked, drain and add beans. Add rice and 1 cup water, plus ½ - ¾ cup Chicken Broth. Simmer until rice is cooked according to box directions. Chop and fold in Parsley or Cilantro. Serve hot!