Instructions: 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

NOTES : The only thing close to a red beans and rice recipe which I seem to have is one which was originally called black beans and rice. A friend gave me the recipe a long time ago and I modified it on the spot as is my natural habit these days, so I dont know exactly how it started out. I dont care for black beans, so I substitute kidney beans...is that what red beans are??

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