Black Beans with Yellow Rice

1 tablespoon vegetable oil
1 teaspoon butter
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green pepper
1 can (15 ounces) black beans, drained
1 can (14.5 ounces) diced tomatoes with juice
1 teaspoon sugar
1/2 teaspoon dried leaf oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon hot sauce
1/2 cup long grain white rice, uncooked
1/4 teaspoon ground turmeric

Heat vegetable oil and butter in a medium saucepan over medium heat. Add onion, celery and green pepper; cook, stirring constantly, until tender.

Stir in drained beans, tomatoes, sugar, oregano, basil, garlic powder, pepper, salt, and hot sauce; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until thickened, stirring frequently; set aside.

Cook rice, following package directions, with the addition of turmeric to the cooking liquid.

Serve hot black bean mixture over rice.

Serves 2.