- 1 cup water
- 1/2 cup long-grain white rice
- 3 tablespoons chopped fresh thyme or 3 teaspoons dried
- 1/2 teaspoon cayenne pepper
- 1 cup drained canned kidney beans
- 1 cup chopped green bell pepper
- 1 cup chopped seeded plum tomatoes
- 1/4 cup bottled Italian dressing
- Combine 1 cup water, rice, 1 tablespoon thyme and cayenne in heavy medium saucepan over medium-high heat. Bring just to boil. Cover pan, reduce heat to low and cook until rice is tender and water is absorbed, about 20 minutes.
- Transfer rice to large bowl. Add beans, bell pepper, tomatoes, dressing and remaining 2 tablespoons thyme; toss to combine. Season salad to taste with salt and pepper. Serve warm or at room temperature.