Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Chicken stock |
| 1 cup | Rice |
| 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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