1. Cook the rice according to the package directions. (I allowed 50 minutes of cooking time, which allows plenty of time to do the advance preparation of the vegetables.). 2. Meanwhile, coat a large nonstick skillet with nonstick spray and warm over medium-high heat. 3. Add the onion and garlic and cook, stirring, for 5 minutes, or until tender. 4. Stir in the beans, tomato sauce, bell peppers (or capsicum), oregano, thyme, and hot pepper sauce. 5. Bring to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the flavors are blended. 6. Serve the beans over the rice. 7. Garnish with the chopped chives or scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
