Black Beans and Rice with Cheese

So I don't know how we never had this before. It was really good. D made it while I was talking to him and while making chicken tacos. So it looked pretty easy. He just mixed the cheese in the pan. Will have again.

Black Beans and Rice with Cheese

"This is a variation on a black bean dish my husband liked in Guatemala. I have come up with several different variations, but this one is both easy and delicious." -Joann Hoye, Raleigh, NC

1 tablespoon olive oil

1/2 cup chopped onion

1/2 cup chopped red bell pepper

3 garlic cloves, minced

1/2 cup water

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon ground coriander

1/4 teaspoon ground red pepper

1 (15-ounce) can black beans, rinsed and drained

1 cup hot cooked long-grain rice

1/4 cup (1 ounce) reduced-fat shredded cheddar cheese

Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Add water and next 7 ingredients (through beans); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until thoroughly heated. Place 1/4 cup rice on each of 4 plates; top with 1/2 cup bean mixture. Sprinkle each serving with 1 tablespoon cheese.

Yield: 4 servings (serving size: 1/4 cup rice, 1/2 cup bean mixture, and 1 tablespoon cheese)

CALORIES 158 (30% from fat); FAT 5.3g (sat 1.5g,mono 2.6g,poly 0.5g); IRON 1.9mg; CHOLESTEROL 5mg; CALCIUM 93mg; CARBOHYDRATE 24.6g; SODIUM 664mg; PROTEIN 6.1g; FIBER 4.1g

Cooking Light, OCTOBER 2005