Ingredients

• 1/2 cup finely chopped carrot
• 1/2 cup chopped onion
• 1 fresh poblano peppers, seeded and finely chopped or 1 (4 ounce) can chopped green chili peppers, drained
• 1 fresh serrano chili peppers, or jalapeno pepper, seeded and finely chopped or 1 can jalapeno pepper, rinsed, drained, seeded, and finely chopped
• 2 garlic cloves, minced
• 1 tablespoon cooking oil
• 1 cup long grain white rice
• 2 1/4 cups chicken broth or 2 1/4 cups vegetable broth
• 1/4 teaspoon salt
• 1 cup frozen cut green beans, thawed
• 1 (15 ounce) can black beans, rinsed and drained

Instructions

1. In a large skillet cook carrot, onion, poblano pepper, serrano pepper, and garlic in hot oil for 3 minutes.

2. Still in the uncooked rice. Cook and stir contstantly over medium heat for 2-3 minutes or until rice is lightly browned.

3. Carefully stir in broth and salt. Bring to a boil, reduce heat. Simmer, covered, for 15 minutes.

4. Add green beans, cover and cook for 5 more minutes, or until rice is tender and liquid absorbed.

5. Stir in black beans and heat through.