black beans and rice

Black Beans and Rice

INGREDIENTS:

4 teaspoons olive oil
1 green bell pepper, seeded and chopped
1 onion, finely chopped
5-6 cloves garlic, finely minced
2 (16-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1 1/2 cup low-sodium chicken broth
3/4 teaspoon dried thyme
1 bay leaf
1/2 teaspoon dried oregano
1/2 cup water
2 tablespoons finely chopped fresh cilantro
Salt and freshly ground pepper to taste

4-5 cups hot, cooked brown rice (I usually use white)

DIRECTIONS:

In a medium saucepan, heat the oil over medium heat. Add bell pepper, onion and garlic and sauté, stirring often, for about 15 minutes, until all the veggies are tender. Stir in beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes.  Stir in the fresh cilantro and season with salt and pepper. Serve over the hot rice.
**if you could not get to a store or grow your own peppers/onions- you can buy freeze dried, and store those.