Oaxacan Rice And Beans

• 1/2 cup finely chopped carrot
• 1/2 cup chopped onion
• 1 fresh poblano peppers, seeded and finely chopped or (4 ounce) can chopped green chili peppers, drained
• 1 fresh serrano chili peppers, or jalapeno pepper, seeded and finely chopped or 1 can jalapeno pepper, rinsed, drained, seeded, and finely chopped
• 2 garlic cloves, minced
• 1 tablespoon cooking oil
• 1 cup long grain white rice
• 2 1/4 cups chicken broth or 2 1/4 cups vegetable broth
• 1/4 teaspoon salt
• 1 cup frozen cut green beans, thawed
• 1 (15 ounce) can black beans, rinsed and drained

1. In a large skillet cook carrot, onion, poblano pepper, serrano pepper, and garlic in hot oil for 3 minutes.
2. Still in the uncooked rice. Cook and stir contstantly over medium heat for 2-3 minutes or until rice is lightly browned.
3. Carefully stir in broth and salt. Bring to a boil, reduce heat. Simmer, covered, for 15 minutes.
4. Add green beans, cover and cook for 5 more minutes, or until rice is tender and liquid absorbed.
5. Stir in black beans and heat through.

carrot, onion, peppers, serrano chili peppers, garlic, cooking oil, long grain white rice, chicken broth, salt, green beans, black beans

Taken from www.food.com/recipe/oaxacan-rice-and-beans-371103 (may not work)