Caribbean Black Beans and Rice

Recipe By: "Emergency Food Storage in a Nutshell, 3rd Edition" by Leslie Probert and Lisa Harkness
Serves: 4 - 5

Ingredients:

2¾ cups water
1 cup uncooked long grain rice
1 can (15-oz) diced tomatoes, drained
1¾ cup soaked and cooked dry black beans or 1 can (15-oz) black beans, drained and rinsed
½-1 can (4-oz) diced green chiles
¼ cup dried onions
¼ cup dried green peppers (or ½ cup diced fresh peppers)
3 TBSP brown sugar
1 TBSP olive oil
1 TBSP apple cider vinegar
1½ tsp cumin
1 tsp thyme leaves
½ tsp garlic powder
½ tsp pepper
½ tsp salt
¼-½ tsp red pepper flakes
1 bay leaf

Directions:

1. In a pot, heat water while adding all ingredients.
2. Bring to boil; reduce heat and simmer, covered, 20 minutes.
3. Remove bay leaf and serve.