2 teaspoons of olive oil
1 small yellow onion, chopped
1 small green bell pepper, chopped
2 cloves garlic, minced
1 cup brown rice
1 teaspoon ground cumin
2 cups cooked black beans or 1 can (15 ounces) black beans, rinsed and drained
1 can (16 ounces) whole tomatoes, undrained
3/4 cup water
1/4 teaspoon hot pepper sauce

Directions
Preheat oven to 350 F. In a large skillet, heat oil over medium heat. Add onion, bell pepper, and garlic; sauté until golden, about 10 minutes. Add rice and cumin; cook stirring for 1 minute. Stir in beans, tomatoes with liquid, water, and hot pepper sauce; break up the tomatoes with a spoon. Increase the heat to high and bring to a boil.

Transfer rice mixture to a large baking dish. Cover and bake until liquid is absorbed and rice is tender, about 25 minutes.

Remove dish from oven. Place in a serving dish.

Serves 4