Combine water, rice, thyme and cayenne pepper in a heavy saucepan. Bring to a boil. Cover pan, reduce heat and cook until rice is tender and water is absorbed, about 20 minutes. Transfer rice to large bowl. Add beans, bell peppers, tomatoes and dressing. Toss to combine. Season with salt and pepper. Serve warm or chilled. Yield: 4 servings.
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|Serving Size: 1 Serving (1388g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 330 (24%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 16.3g|
|Cholesterol 0mg||0 %|
|Sodium 3100mg||107 %|
|Potassium 1971.4mg||52 %|
|Total Carbohydrate 239.8g||71 %|
|Dietary Fiber 14.2g||57 %|
|Sugars, other 225.6g|
|Protein 24g||34 %|
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Calories per serving: 1373
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