Beans and Rice

• 1 cup instant brown rice
• 2 teaspoons extra-virgin olive oil
• 1 medium onion, chopped (1 cup)
• 1 medium red bell pepper, seeded and diced (2 cups)
• 2 garlic cloves, minced
• 1 (19 ounce) can black beans or 1 (19 ounce) can dark red kidney beans, rinsed
• 14 cup low sodium chicken broth or 14 cup vegetable broth
• 1 tablespoon cider vinegar
• 14 teaspoon hot sauce (Tabasco)
• 18 teaspoon fresh ground pepper
• 13 cup chopped cilantro

1. Cook rice according to package directions.
2. Meanwhile, heat oil in large nonstick skillet over med-high heat.
3. Add onion; cook, stirring often, for 2 minutes.
4. Add bell pepper and garlic; cook, stirring often, until softened, 2-3 minutes.
5. Add beans, broth, vinegar, hot sauce, and pepper; cook until heated through, 1-2 minutes.
6. Add the hot rice and cilantro; mix well.

instant brown rice, extravirgin olive oil, onion, red bell pepper, garlic, black beans, chicken broth, cider vinegar, hot sauce, ground pepper, cilantro

Taken from www.food.com/recipe/beans-and-rice-476463 (may not work)