Rice & Beans

Directions

In non-stick skillet, heat oil over medium heat; cook garlic, carrots, onion, thyme and allspice for about 5 minutes or until onion is softened.

Stir in rice for 1 minute.

Stir in stock and hot pepper sauce; bring to boil.

Reduce heat to simmer; cook, covered for 20 minutes or until liquid is almost all absorbed.

Meanwhile, drain and rinse beans.

Stir into rice mixture along with green pepper; cook, covered, for 7 minutes or until beans are heated through and green pepper is tender-crisp.

Serve with dollop of yogurt. Sprinkle parsley over top.