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Prep Time: 7 Minutes Cook Time: 20 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This Spanish-inspired dish can be very spicy, so adjust the hot sauce according to your preference. Ingredients:
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 |
Directions:
1. Prepare rice according to package directions, omitting salt and fat.
2. 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.
3. 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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