1 Tbs olive oil
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1 cup onion, finely diced
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2 medium clove garlic, minced
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1 small green bell pepper, coarsely chopped
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1 small red bell pepper, coarsely chopped
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1 cup long-grain brown rice
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1 14 oz. can chicken broth
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1 tsp dried thyme
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1/4 tsp salt
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1/4 tsp freshly ground pepper
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1 15 oz. can black beans, rinsed and drained
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2 Tbs lime juice
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1
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In small pot, simmer rice and broth for 15 minutes.
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2
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In a large skillet, heat the oil over medium heat. Add the onion, garlic, and bell peppers; saute 5 minutes.
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3
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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.
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4
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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.
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