Rice And Beans

• 2 c. long grain rice
• 4 c. water
• 1 medium onion, cut small
• 1 carrot, cut small
• 1 green pepper, cut small
• 1 (16 oz.) can red kidney beans
• 2 Tbsp. vegetable oil
• 3 cubes chicken bouillon
• 1/2 tsp. oregano
• 1/2 tsp. black pepper
• 1/4 tsp. red cayenne pepper
• 1/4 tsp. tarragon
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/2 can tomato paste

1. Warm oil in large pot (4 quart or more).
2. Add the onion, carrot and green pepper; cook for about 2 minutes, then add the oregano, black pepper, red pepper, tarragon, salt and cumin.
3. Stir, then add kidney beans and cook for about 5 minutes at low heat, stirring constantly.
4. Add the 4 cups of water; increase the heat to high and cook until the water boils.
5. Stir in the rice, tomato paste and chicken bouillon, then lower the heat to low and cook for about 40 minutes.
6. Stir to fluff rice after 20 minutes.
7. To ensure rice is done, stick a spoon into the rice.
8. If the spoon stays upright, the rice is done.
9. Serves 6.

long grain rice, water, onion, carrot, green pepper, red kidney beans, vegetable oil, chicken bouillon, oregano, black pepper, red cayenne pepper, tarragon, salt, cumin, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456867 (may not work)