Spicy Black Beans with Bell Peppers and Rice

• 1 tablespoon vegetable oil
• 1 large onion, diced
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 3 large garlic cloves, chopped
• 1 tablespoon ground cumin
• 1 jalapeno chili, seeded, chopped
• 1 teaspoon dried oregano
• 2 15- to 16-ounce cans black beans, drained
• 2 cups canned crushed tomatoes with added puree
• 1/4 cup orange juice
• 1 1/2 teaspoons hot pepper sauce (such as Tabasco)
• 1 1/3 cups rice, cooked

1. Heat oil in heavy large skillet over medium-high heat.
2. Add onion, bell peppers, garlic, cumin, jalapeno and oregano; saute until vegetables begin to soften, about 8 minutes.
3. Mash 1/2 cup beans.
4. Add mashed beans, whole beans, tomatoes, orange juice and hot pepper sauce to skillet.
5. Bring to boil, stirring frequently.
6. reduce heat, cover and simmer 15 minutes.
7. Uncover and simmer until reduced to thick sauce consistency, stirring occasionally, about 15 minutes.
8. Season with salt and pepper.
9. Mound rice in center of platter.
10. Spoon black bean mixture over.

vegetable oil, onion, green bell pepper, red bell pepper, garlic, ground cumin, jalapeno chili, oregano, black beans, tomatoes, orange juice, hot pepper, rice

Taken from www.epicurious.com/recipes/food/views/spicy-black-beans-with-bell-peppers-and-rice-667 (may not work)