Black Bean Rice (easy)

1/2 cup red bell pepper, diced
1 (15 oz.) can fat-free black beans, drained
1/2 cup frozen peas, thawed
1/2 cup green bell pepper, diced
2 cup spinach, chopped
1 cup onion, chopped
1 tsp garlic, minced
1 1/2 cup long grain white rice - uncooked
3 cup fat-free chicken broth
1 (15 oz) can low sodium tomatoes - chopped
3/4 tsp paprika
pepper to taste (optional)
1 tsp oregano
1 tsp turmeric

Lightly spray large saucepan with nonfat cooking spray and heat over medium-high heat. Add bell pepper, onion, and garlic, and cook until vegetables are soft and tender.

Add rice, chicken broth, spinach, tomatoes, and paprika and increase heat to high. Bring mixture to a boil; reduce heat to low, cover, and simmer, 13 to 15 minutes, until liquid is almost absorbed. Stir in black beans and peas and heat through.

Serves: 4