• 1 cup(s) rice
• 1 tbsp olive oil
• 1 yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 clove(s) garlic, minced
• 1/4 tsp pepper
• 28 oz diced tomatoes, drained
• 2 tbsp sherry cooking wine
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp oregano
• 1 tsp tabasco sauce
• 2 can(s) black beans, drained
|  | 1. Cook rice and keep warm.
2. While rice is cooking, saute onion, peppers and garlic in hot oil over med-high heat until softened (about 5 minutes). Stir in tomatoes, sherry vinegar, spices and tabasco sauce. Cook for 2 minutes.
3. Add the beans, reduce heat to medium, cover and simmer until thickened (about 10 minutes).
4. Season with salt and pepper and serve with the rice. |
