Cuban Black Beans and Rice

1 Tbs olive oil

1 cup onion, finely diced

2 medium clove garlic, minced

1 small green bell pepper, coarsely chopped

1 small red bell pepper, coarsely chopped

1 cup long-grain brown rice

1 14 oz. can chicken broth

1 tsp dried thyme

1/4 tsp salt

1/4 tsp freshly ground pepper

1 15 oz. can black beans, rinsed and drained

2 Tbs lime juice


In small pot, simmer rice and broth for 15 minutes.


In a large skillet, heat the oil over medium heat. Add the onion, garlic, and bell peppers; saute 5 minutes.


Add the rice and broth mixture, thyme, salt, pepper and black beans. Bring to a boil, stirring well. Cover and reduce heat to low. Cook 25 minutes.


Remove the rice from the heat and fluff with a fork, stirring in the lime juice at the same time. Cover and set aside 5 minutes before serving.

Servings: 4