Spanish Rice And Beans
|Yellow rice mix||8 Ounce (1 Package, Such As Vigo)|
|Olive oil||2 Teaspoon|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Julienned carrot||1⁄2 Cup (8 tbs) (2 Inch)|
|Garlic||4 Clove (20 gm), minced|
|Canned diced tomatoes and green chilies||14 1⁄2 Ounce, undrained (1 Can)|
|Canned red beans||15 Ounce, rinsed and drained (1 Can)|
|Hot sauce||1 Teaspoon|
|Chopped fresh thyme||1 Tablespoon|
1. Prepare rice according to package directions, omitting salt and fat.
2. While rice is cooking, heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, carrot, and garlic; cook 7 minutes, stirring occasionally.
3. Add tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until vegetables are tender. Stir in hot sauce.