Black Beans And Rice

• 2 Tbsp. olive oil
• 1/2 c. onions, chopped or 1 medium yellow onion
• 1/2 c. celery, chopped or 1 stalk
• 1 carrot, diced
• 2 cloves garlic, sliced
• 1/3 c. rice
• 1 tomato, chopped
• 1 tsp. cumin seed
• 1/2 tsp. basil
• 1/2 tsp. sage
• 1 can chicken broth or 1 1/2 c. homemade
• 1 large can black beans, drained and rinsed
• hot sauce or Tabasco (optional)

1. In a large skillet or saucepan, heat oil over medium-hot flame.
2. Add onions and saute for 5 minutes, until onion starts to soften, then add celery, carrots and garlic.
3. Cook until veggies start to become tender-crisp.
4. Add rice; stir and coat with juices in the pan.
5. Cook for 2 minutes.
6. Add tomato, spices, herbs and chicken broth.
7. Cover, reduce heat to simmer and cook for 10 to 15 minutes.
8. Add beans and continue cooking until rice is tender and beans are heated through.
9. Stir to keep rice from sticking.
10. Add Tabasco and pepper to taste.
11. Serve hot with crusty bread.
12. This can be a meal in itself or a side dish to barbecue pork or ribs.

olive oil, onions, celery, carrot, garlic, rice, tomato, cumin, basil, sage, chicken broth, black beans, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=988653 (may not work)