Black Beans And Rice

• 1 Tbsp. oil
• 1 medium yellow onion
• 1 small red sweet pepper
• 2 cloves garlic, minced
• 1 3/4 c. cooked black beans, drained
• 1/2 c. long grain rice
• 1 1/2 c. low-sodium chicken broth
• 1/4 tsp. red pepper flakes
• 1/4 tsp. thyme
• 1 bay leaf
• Monterey Jack cheese
• pumpernickel bread

1. Heat oil in a large pan for 1 minute.
2. Add finely chopped onion and red pepper.
3. Cook over medium heat for 5 minutes.
4. Add garlic, beans, rice, broth, pepper flakes, crumbled thyme and bay leaf.
5. Bring to a boil.
6. Reduce heat and simmer until rice is tender and liquid is gone, about 20 to 25 minutes.
7. Remove bay leaf.
8. Sprinkle 1/2 cup of cheese over each serving.
9. Eat with pumpernickel bread and butter.

oil, yellow onion, red sweet pepper, garlic, black beans, long grain rice, chicken broth, red pepper, thyme, bay leaf, cheese, pumpernickel bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=935879 (may not work)