Rice And Beans, Spanish Style

• 2 Tbsp. vegetable oil
• 1 medium size yellow onion, finely chopped
• 1 medium size sweet green pepper, cored, seeded and cut into 1-inch squares
• 1 medium size sweet red pepper, cored, seeded and cut into 1-inch squares
• 1/2 tsp. salt
• 2 c. water
• 2 c. quick cooking white rice
• 1 (1 lb.) can black beans, drained and rinsed
• 2 hard-boiled eggs, peeled and coarsely chopped
• 2 medium size navel oranges, peeled and sliced 1/2-inch thick

1. Heat the oil in a large saucepan over moderate heat for 1 minute. Add the onion and green and red peppers and saut, stirring often for 1 minute. Add the salt and water; bring to a boil and stir in the rice. Remove from the heat; cover and let stand for 5 minutes. Stir the beans into the rice mixture; cover and warm over low heat for 2 minutes. Transfer to a serving dish; top with the chopped eggs and surround with the orange slices. Serves 4.

vegetable oil, yellow onion, green pepper, sweet red pepper, salt, water, cooking white rice, black beans, eggs, oranges

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70279 (may not work)