Black Beans and Rice

1T. Olive Oil
3/4 C. Chopped Onion
1/2 C. Chopped Green Bell Pepper
1 C. Diced Tomatoes (I prefer fresh, if you must do canned get the fire roasted)
15 oz. can Black Beans, drained, save the juice
1/2 t. Thyme
1 t. Garlic Salt
3 T. Apple Cider Vinegar
1/2 t. Tabasco
2 C. Cooked Rice

In large skillet heat oil and cook onion and bell pepper until tender. Stir in tomatoes, beans (reserve the juice), thyme and garlic salt; cook for 3 minutes. Add vinegar, tabasco, and reserved bean juice; continue to cook for 5 minutes. Mix in the rice and serve immediately.