Black Beans and Rice

Source: Jason P.

• 1 T. olive oil
• ¾ C. onion, chopped
• ½ C. green pepper, chopped
• 1 C. tomatoes, dices (can use canned)
• 15 oz. can black beans, drained (save juice)
• ½ t. thyme
• 1 t. garlic salt
• 3 T. cider vinegar (I don’t use it)
• ½ t. hot pepper sauce
• 2 C. cooked rice (4 cups water to 2 cups rice)
  

Instructions: In large skillet heat oil. Cook onion and peppers until tender-crisp. Stir in tomatoes, beans, thyme, and garlic salt. Cook 3 minutes. Add vinegar, hot pepper sauce, and reserved bean juice. Continue to cook for 5 minutes. Serve with rice.

Yield: 4 servings