Spanish Rice and Beans

Ingredients

• 15 ounce beans red rinsed drained canned
• 14.5 ounce canned tomatoes diced with green chiles, undrained canned
• 0.5 cup julienne-cut carrot (2-inch)
• 1 tablespoon thyme leaves fresh chopped
• 4  garlic cloves minced
• 1 cup bell pepper green chopped ( 1 medium)
• 0.5 teaspoon hot sauce 
• 2 teaspoons olive oil 
• 0.5 cup onion chopped
• 8 ounce rice mix yellow (such as Vigo)

Equipment

• frying pan

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.
3. Add bell pepper, onion, carrot, and garlic; cook 7 minutes, stirring occasionally.
4. Add tomatoes and beans; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes or until vegetables are tender. Stir in hot sauce.
5. Serve bean mixture over rice.
6. Sprinkle evenly with chopped fresh thyme.