Creole Red Beans and Rice Salad

• 1 cup water
• 1/2 cup long-grain white rice
• 3 tablespoons chopped fresh thyme or 3 teaspoons dried
• 1/2 teaspoon cayenne pepper
• 1 cup drained canned kidney beans
• 1 cup chopped green bell pepper
• 1 cup chopped seeded plum tomatoes
• 1/4 cup bottled Italian dressing

1. Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat.
2. Bring just to boil.
3. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
4. Transfer rice to large bowl.
5. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine.
6. Season salad to taste with salt and pepper.
7. Serve warm or at room temperature.

water, longgrain white rice, thyme, cayenne pepper, kidney beans, green bell pepper, tomatoes, italian dressing

Taken from www.epicurious.com/recipes/food/views/creole-red-beans-and-rice-salad-4337 (may not work)