Gallo Pinto (Beans And Rice)

• 2 cups water
• 1/4 teaspoon salt
• 3 bay leaves
• 1 cup uncooked long-grain parboiled rice
• 1 tablespoon vegetable oil
• 1 cup chopped sweet onion
• 3/4 cup chopped red bell pepper
• 3/4 cup chopped yellow bell pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 garlic cloves, chopped
• 1/3 cup chopped fresh cilantro
• 1 (15-ounce) can black beans, drained
• Bottled Pickapeppa sauce

1. Combine the first 3 ingredients in a medium saucepan, and bring to a boil. Stir in the rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Discard the bay leaves. Set rice aside.
2. Heat oil in a large nonstick skillet over medium heat. Add onion and next 6 ingredients (onion through garlic); saute 5 minutes or until tender. Add rice, cilantro, and beans, and cook 3 minutes or until thoroughly heated, stirring occasionally. Serve with Tangy Tamarind Sauce or Pickapeppa sauce.

water, salt, bay leaves, longgrain, vegetable oil, sweet onion, red bell pepper, yellow bell pepper, ground cumin, salt, pepper, garlic, fresh cilantro, black beans, sauce

Taken from www.myrecipes.com/recipe/gallo-pinto-beans-rice (may not work)