This Spanish-inspired dish can be very spicy, so adjust the hot sauce according to your preference.
Oxmoor House JANUARY 2004
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.
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