This Spanish-inspired dish can be very spicy, so adjust the hot sauce according to your preference.
1 (8-ounce) package yellow rice mix (such as Vigo)
2 teaspoons olive oil
1 cup chopped green bell pepper (about 1 medium)
1/2 cup chopped onion
1/2 cup (2-inch) julienne-cut carrot
4 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with green chiles, undrained
1 (15-ounce) can red beans, rinsed and drained
1/2 to 1 teaspoon hot sauce
1 tablespoon chopped fresh thyme
How to Make It
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.