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.

Makes 6 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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 garlic cloves, 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

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 INFORMATION: Per serving: 238 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 46 g carbohydrate; 10 g protein; 7 g fiber; 168 mg sodium; 87 mg potassium.
Nutrition bonus: Vitamin C (43% daily value), Folate (20% dv), Iron (16% dv).
2 1/2 Carbohydrate Servings
Exchanges: 3 starch, 1 lean meat