Instructions: Cook the onion in 1/2 cup of the bouillon for 5 minutes or until softened. Add the remaining bouillon, cayenne and the rice and bring to a boil. Reduce the heat to a simmer and cook, covered, 30 minutes. Add the frozen greens and return to a simmer, stirring to break up the greens; cover and simmer 20 minutes more, or until the rice is tender if you use another grain, you will need more time and perhaps some additional bouillon). Stir in 2 tablespoons of the vinegar, pepper and beans. Taste and add as much of the remaining vinegar as you like. Serve with Tabasco sauce if desired.

As prepared at Dr. Gabe Mirkins Fat Free Clinic

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