Prepare rice according to package directions, omitting salt and fat.
While rice is cooking, heat oil in a large nonstick skillet over medium heat. Add bell pepper, onion, carrot, and garlic; cook 7 minutes, stirring occasionally.
Add tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until vegetables are tender. Stir in hot sauce. Serve bean mixture over rice. Sprinkle evenly with chopped fresh thyme.