Caribbean Rice and Beans

• 2-3 tsp. vegetable oil
• 1 small onion, chopped
• 1/2 c. sliced roasted red pepper
• 1/2 green bell pepper, thinly sliced
• 2 cloves garlic, minced
• 2 cans (15 to 16 ounces each) black beans, rinsed and drained
• 2 T. white vinegar
• Few dashes Tabasco
• 3 c. white rice, cooked
• 1 T. dried oregano
• Salt and pepper, to taste

Heat the oil in a large skillet; sauté the onion, red and green peppers and garlic until softened. Add the black beans, vinegar and Tabasco. Bring to a boil; reduce the heat to low, cover, and simmer for 5 minutes. Stir in the cooked rice and oregano; heat through. Taste and adjust seasonings.

Serve with additional Tabasco.

• Yields: 6 servings
• Preparation Time: 20 minutes