Salsa Red Beans and Rice

1 medium green pepper, chopped
1/4 chopped red onion
3 green onions, finely chopped
4 garlic cloves, minced
1 TBS olive oil
3 cups cooked brown rice
1 1/4 cups salsa
1 can (16 oz) kidney beans, rinsed and drained
1/2 teaspoon salt

1. In a large skillet, saute the green pepper, onions and garlic in oil until tender.
2. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes until heated through.