Caribbean Rice & Beans

http://www.eatingwell.com/recipes/caribbean_rice_beans.html

From EatingWell:  July/August 1993, EatingWell for a Healthy Heart Cookbook

Many variations of this dish use oregano as the main herb, but we like the flavor of cilantro a bit better with the earthy taste of the black beans.

6 servings | Active Time: 20 minutes | Total Time: 20 minutes

Ingredients

• 1 1/2 teaspoons extra-virgin olive oil
• 1 large pimiento or roasted red bell pepper, cut in short, thin strips
• 1/2 green bell pepper, cut in short, thin strips
• 2 cloves garlic, finely chopped
• 2 16-ounce cans black beans, rinsed
• 2 tablespoons distilled white vinegar
• 5-10 dashes hot sauce
• 3 cups cooked white rice, preferably cooked in chicken broth (1 cup raw rice)
• 3 tablespoons finely chopped fresh cilantro
• Salt & freshly ground pepper, to taste

Preparation

1. Heat oil in a large skillet over medium high heat until hot but not smoking. Add pimientos or red peppers, green peppers and garlic and sauté for 2 minutes. Add black beans, vinegar and hot sauce to taste. Bring the mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes. Stir in rice and cilantro. Taste and adjust seasonings. Serve accompanied by additional hot sauce.

Nutrition

Per serving : 238 Calories; 1 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 46 g Carbohydrates; 10 g Protein; 7 g Fiber; 168 mg Sodium; 87 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 3 starch, 1 lean meat