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ALSO SEE GALLO PINTO UNDER SALADS

• 1 cup white rice
• 2 tablespoons olive oil
• 1 green bell pepper, finely diced
• 1 small yellow or white onion, finely diced
• 1 1/2 teaspoons minced garlic (about 3 cloves)
• 1 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1 can (15 ounces) black beans with their liquid
• 2 tablespoons Worcestershire sauce
• 2 tablespoons salsa (optional)
• 1/2 cup fresh cilantro leaves
• 1 lime, cut into wedges for serving

1. Cook the rice with 2 cups water according to the package instructions. (The rice can be made up to a day in advance.)
2. In a large skillet, heat the oil over medium heat, and saute the bell peppers, onions, and garlic for about 5 minutes until they are fragrant and slightly tender. While they are cooking, stir in the cumin and curry powder. Add the beans and their liquid, the Worcestershire sauce, and salsa and bring to a boil. Let the beans simmer for about 5 more minutes. Stir in the cooked rice and continue to cook it, stirring frequently, for about 3 more minutes until heated through. Stir in the cilantro leaves and serve it with the lime wedges.

Prep + Cook = 25 minutes

source: SOS The Six O'Clock Scramble to the Rescue by Aviva Goldfarb

tags: vegetarian, pareve, can be vegan without the Worcestershire, summer