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
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