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Beans and Rice

2 Cups chicken broth
1 cup rice
1 1/2 teaspoon olive oil
1/2 green bell pepper -- in strips
2 cloves garlic -- crushed/chopped fine
7 ounces red peppers -- roasted/canned
1 can kidney or black beans -- (16 ounces) drained and rinsed
2 Tablespoons vinegar
1 Tablespoon Tabasco sauce
3 Tablespoons fresh chopped cilantro -- (3 to 5)
2 Cups chicken broth & 1 cup rice cooked until absorbed.

In 1 & 1/2 teaspoon olive oil (or nonstick sprayed pan) saute:
1/2 green bell pepper in strips
2 cloves garlic crushed/chopped fine
Add 7 ounces red peppers roasted/canned & stir
1 can (16 ounces) drained and rinsed kidney or black beans
2 Tablespoons vinegar
1 Tablespoon Tabasco
3-5 Tablespoons fresh chopped cilantro

Mix in rice & serve warm


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