Spicy Caribbean Black Beans and Rice

I love beans and rice --the carb lover coming out in me. Good as a main dish or side dish. This is a good one adapted from Cooking Light. Serving size: 1 3/4 c., 325 calories, 2.3 g fat, 62.2 g carb, 0 mg cholesterol.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  teaspoon olive oil
• 1 1⁄4 cups  diced onions
• 3⁄4 cup  finely chopped carrot
• 1  tablespoon  bottled minced garlic (this is not a mistake)
• 2  cups cooked rice
• 2  tablespoons dry sherry
• 1  tablespoon  balsamic vinegar
• 1  teaspoon dried thyme
• 1⁄2 teaspoon black pepper (to taste)
•  salt (to taste)
• 2 (15 ounce) cans black beans, rinsed and drained
• 2  bay leaves

Directions

1. Heat the oil in a big saucepan over medium heat.
2. Add the onion, carrot, and garlic; saute/stir for 10 minutes.
3. Add in the rice and the rest of the ingredients; cover, reduce heat and simmer 5 minutes or until thoroughly heated.
4. Discard the bay leaves.