• 3-1/3 cups low sodium chicken broth
• 1 tsp. salt
• 1 clove garlic, minced
• 1 bay leaf, crushed
• 2 tsp. chili powder
• 2 tsp. cumin
• 2 tsp. thyme
• 2 cup white rice, uncooked
• 2 Lbs. canned black beans, drained and rinsed
• 1 smallred bell pepper\raw, diced
• 1 jalapeno pepper, seeded and diced
• 1 oz. fresh cilantro, chopped
• 1 tsp. prepared mustard
• 1 Tbs. red wine vinegar
• 2 Tbs. olive oil
• 2 tsp. chili powder
• 2 tsp. hot pepper sauce
• 1 clove garlic, minced
• 1 tsp. ground black pepper
• 1 tsp. salt

Combine first eight ingredients in a small baking dish, cover, and bake at 350° F for 30-35 minutes, until rice is cooked, but still moist. Combine remaining ingredients in a medium bowl. Mix with the rice. Chill and serve. Courtesy American Dry Bean Board.