Caribbean Rice and Beans

2 cups vegetable stock
1 cup long grain white rice
1 1/2 teaspoon olive oil
1 7 1/2 oz jar roasted red peppers, drained and cut in thin strips
1/2 green pepper cut in thin strips
2 cloves garlic, chopped
2 16 oz cans black beans, drained and rinsed
2 tablespoons distilled white vinegar
5-10 dashes Tabasco sauce
3 tablespoons chopped fresh cilantro
salt and pepper to taste


Combine stock and rice in medium saucepan, bring to boil
Reduce heat to low, cover and simmer until liquid has been absorbed, 17-20 minutes
Meanwhile, in medium skillet, heat oil over medium high heat until very hot (but not smoking), add red and green peppers and garlic and saute for 2 minutes
Add black beans, vinegar and Tabasco sauce, bring to boil then simmer for 5 minutes
Stir in rice, cilantro or oregano
Serve as is, in burritos or as filling for roti.