Oxacan Rice and Beans

In a large skillet cook carrot, onion, poblano pepper or canned chili peppers, serrano or jalapeno pepper, and garlic in hot oil for 3 minutes. Stir in the rice. Cook and stir constantly over medium-high heat for about 2 to 3 minutes or until rice is lightly browned.

Carefully stir in chicken or vegetable broth, green beans, and salt. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed. Stir in black beans; heat through. Makes 5 cups (6 side-dish or 3 main-dish servings).