Yield: 6 Servings
|2 cups||Chicken stock|
|1 \N||Jar (7.5-oz) roasted red peppers; drained & cut in short thin strips|
|½ \N||Green pepper; cut in short thin strips|
|2 \N||Cloves garlic; minced|
|2 cans||(16-oz) black beans; drained & rinsed|
|2 tablespoons||White vinegar (up to)|
|10 dashes||Tabasco sauce|
|3 tablespoons||Finely chopped fresh cilantro or oregano|
submitted by: 102737.1203@...
Bring stock to boil, add rice. Reduce to low and simmer, covered, until liquid absorbed.
Spray large non-stick skillet with non-stick spray. Heat over med-high heat. Add peppers and garlic, saute 2 minutes. Add black beans, vinegar & Tabasco. Bring to boil, reduce to low heat, cover & simmer 5 minutes.
Stir in reserved rice & cilantro or oregano. Serves 6 Recipe Archive - 5 August 96
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
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