1. In a pot over high heat, heat the oil.Add yellow pepper and onion. Cook for about 1 minute, add the garlic and cook for an additional minute. Pour the coconut milk and broth and add the thyme, salt and pepper and rice and cook for approx. 5 minutes, stirring from time to time until liquids reduce. Reduce heat to medium and cover the pot and cook for approx. 8 minutes, then reduce heat to low and cook until the grain is al dente (approximately 8 additional minutes).
2. In a deep frying pan greased with spray over medium high heat add the onion, tomatoes, beans, cilantro, lime juice , brown sugar substitute , salt and pepper to taste.
3. Cook for about 8 minutes and remove from heat. Book apart. Uniformly in a deep container mix the rice and sauce.
4. Garnish with chopped fresh cilantro. Enjoy

1 cup ( 227g ) Calories 270 , Total Fat 3.5g , Saturated Fat 2g , Trans Fat 0g , Cholesterol 0.2mg , 210mg sodium, 52g carbs , 4g fiber , 3g sugar , 7g protein , 15% Vitamin A, 40 % Vitamin C 15 % Iron