Nydia's Rice and Beans

In a large saucepan over medium-high heat, warm the oil until hot. Add the onions, bell peppers, and garlic and sauté until the onions are translucent, 5 to 7 minutes.

Stir in the tomatoes, chicken broth or stock, drained beans, and tomato sauce. Bring the mixture to a low simmer, and cook, stirring frequently, until most of the liquid has evaporated, 15 to 20 minutes.

Adjust the seasonings, adding salt and pepper as needed.

Divide the rice and the beans evenly among 6 plates and serve at once.