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1
Combine the rice with 3 cups water in a small saucepan and bring to a rapid simmer.
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2
Lower the heat, cover, and simmer until the water is absorbed, 30 to 35 minutes.
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3
If you like a more tender grain, add another 1/2 cup water and cook until absorbed.
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4
About 15 minutes before the rice is done, heat the oil in a wide skillet.
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5
Add the onion and saute over medium-low heat until translucent.
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6
Add the garlic and bell pepper and saute until all are golden.
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7
When the rice is done, add it to the skillet along with the beans, tomatoes, olives, scallions, oregano, thyme, and cayenne to taste.
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8
Cook for 5 minutes, or until everything is heated through.
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9
Season with salt and pepper, then stir in cilantro to taste.
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10
Serve at once.
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11
Complete this meal with a salad of mixed greens with seedless orange sections and toasted sliced or slivered almonds, dressed in a natural vinaigrette or olive oil and balsamic vinegar.
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12
On the side, serve Zucchini and Summer Squash Saute (page 209) or steamed broccoli.
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13
Polenta slices grilled on a very lightly oiled pan go well with this, as do steamed cauliflower florets.
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14
If time allows, make both; if not, choose one.
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15
Complete the meal with a platter of red and yellow peppers, artichoke hearts, cherry tomatoes, and orange slices.
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16
Calories: 293
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17
Total Fat: 9g
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18
Protein: 9g
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19
Carbohydrates: 48g
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20
Fiber: 6.5g
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21
Sodium: 665mg
