3/4 cup onion, chopped 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 2 garlic cloves, minced One 3 ounce can green chiles, chopped 1 Tablespoon olive oil 1-1/2 cups white rice 1/2 cup wild rice One 16 ounce can black beans, rinsed and drained 2-1/2 cups gf chicken stock Salt
In a medium saucepan, saute onions, peppers and garlic in olive oil until vegetables are tender. Stir in both rices. Saute for 1 minute more. Add beans, chiles and stock; blend.
Bring to a boil, reduce heat to low. Cover and cook for 40 minutes.
Remove from heat and let set for 5 minutes. Fluff with a fork and serve.