Spicy Caribbean Black Beans and Rice (cooking light)

start cooking the rice first

1 t olive oil

1.25 c diced onion

.75 c finely chopped carrot

1 T bottled minced garlic

2 c cooked rice

2 T dry sherry

1 T balsamic

1 t dried thyme

1/2 t black pepper

1/4 t salt

2 x 15 oz cans black beans, rinsed and drained

2 bay leaves

Heat oil in large saucepan over med heat. Add onion, carrot and garlic, sauted 10 mins. Add rice and remaining ingreds; cover, reduce heat and simmer 5 mins until thoroughly heated.

Serve 4 (1.75 c each)