2 c chicken stock
1 c rice
1 7.5 oz jar roasted red peppers, drained & cut in short thin strips
1/2 gr pepper, cut in short thin strips
2 cloves garlic, minced
2 16-oz cans black beans, drained & rinsed
2 T white vinegar
5-10 dashes Tabasco sauce
3 T finely chopped fresh cilantro or oregano
Bring stock to boil, add rice. Reduce to low and simmer, covered, until liquid
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.