Xochipilli's Moros Y Cristianos (Black Beans and Rice)

• 12 cup carrot, finely chopped
• 1 medium yellow onion, chopped
• 1 (4 1/2 ounce) can green chilies, chopped
• 1 serrano peppers or 1 jalapeno pepper, seeded and finely chopped
• 2 large garlic cloves, chopped
• 1 12 teaspoons ground cumin
• 1 teaspoon dried thyme
• 1 cup fresh green beans, cut into 1 inch pieces
• 1 tablespoon olive oil
• 1 cup long grain white rice
• 2 14 cups vegetable broth
• 14 teaspoon salt
• 1 (15 ounce) can black beans, rinsed and drained

1. In a large saute pan heat olive oil, add the carrot, onion, garlic, peppers, chilies and green beans and cook for 3 minutes.
2. Stir in the uncooked rice and continue cooking about three minutes longer until the rice is lightly browned.
3. Stir in the broth, salt, cumin and thyme and bring to a boil, reduce to a simmer, cover and cook for 20 minutes or until rice is tender and liquid is absorbed.
4. Stir in the black beans and heat through.

carrot, yellow onion, green chilies, serrano peppers, garlic, ground cumin, thyme, fresh green beans, olive oil, long grain white rice, vegetable broth, salt, black beans

Taken from www.food.com/recipe/xochipillis-moros-y-cristianos-black-beans-and-rice-482228 (may not work)