2 cans (16 oz. each) black beans
1 large yellow onion
2 large fresh tomatoes*
1 green pepper
1 red pepper
1 yellow sweet pepper
1 tsp. or more of chopped garlic
3 tbsp. chopped fresh cilantro (or to taste)
Juice of small lime
Salt and pepper to taste
2 tbsp. olive oil
1 box of quick-cooking brown rice

*Can substitute a 16-ounce can of Italian tomatoes, chopped.

Peel onions and slice thin. In a large frying pan, brown onions in olive oil. While onions are browning, wash tomatoes and peppers. Cut peppers lengthwise and pull seed stems from peppers. Slice in long strips and then chop coarsely. Chop tomatoes. Add peppers, tomatoes and garlic to pan. You may need another tablespoon of oil. Sauté 3-5 minutes. Add salt and pepper to taste. Cook rice according to box directions. Open beans and empty into a large pot. Add frying pan contents and stir. Add lime juice and cilantro; stir. Heat, but do not overcook. Check taste and adjust seasonings. Serve over rice with a salad and French bread.

Note: You can also use regular brown rice, but start it first.