Rice and Beans

By á-6091

Ingredients

• 2 tsp vegetable oil
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 onion, chopped
• 1 tsp dried thyme
• A Pinch of ground allspice
• 1 - 1/4 cups long-grain rice
• 2 - 1/4 cups vegetable stock
• 1/4 tsp hot pepper sauce
• 1 can black beans, drained and rinsed
• 1 sweet green pepper, diced
• 1/3 cup plain yogurt
• Chopped fresh parsley

Preparation

Step 1

1. In nonstick skillet, heat oil over medium heat; cook garlic, carrots, onion, thyme and allspice, stirring occasionally, for about 5 minutes or until onion is softened.

2. Stir in rice; cook for 1 minute, stirring. Stir in stock and hot pepper sauce; bring to boil. Reduce heat, cover and simmer for 20 minutes or until liquid is almost absorbed.

3. Stir in black beans and green pepper; cook, covered for 7 minutes or until beans are hot and green pepper is tender-crisp. Serve topped with yogurt and sprinkled with parsley.