1. Preheat oven to 350. 2. In a large nonstick skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; saute until golden, about 10 minutes. 3. Add rice and cumin; cook while stirring, for 1 minute. 4. Stir in beans, tomatoes with liquid, water and hot pepper sauce. Break up the tomatoes with a spoon. Increase the heat to HIGH and bring to a boil. 5. Transfer rice mixture to a lg. baking dish (11"x7"). Cover and bake until liquid is absorbed and rice is tender, about 25 minutes. 6. FOR OAMC: Freeze in a labeled gallon ziploc bag after step 4(after allowing it to cool to room temp.). To serve, thaw in refrigerator, and bake according to directions above. ---------------------------------------------------------------------------
Nutrition
Ingredients
