2 tbsp. vegetable oil
1 medium size yellow onion, finely chopped
1 medium size sweet green pepper, cored, seeded and cut into 1-inch squares
1 medium size sweet red pepper, cored, seeded and cut into 1-inch squares
1/2 tsp. salt
2 c. water
2 c. quick cooking white rice
1 (1 lb.) can black beans, drained and rinsed
2 hard-boiled eggs, peeled and coarsely chopped
2 medium size navel oranges, peeled and sliced 1/2-inch thick

Heat the oil in a large saucepan over moderate heat for 1 minute. Add the onion and green and red peppers and saut, stirring often for 1 minute. Add the salt and water; bring to a boil and stir in the rice. Remove from the heat; cover and let stand for 5 minutes. Stir the beans into the rice mixture; cover and warm over low heat for 2 minutes. Transfer to a serving dish; top with the chopped eggs and surround with the orange slices.

Serves 4.