Mexican Black Beans and Rice

2 tsp Olive Oil
1 C Onion, chopped
1/2 C Pepper (red/yellow/orange/green), chopped
4 C cooked Long Grain Rice
15 oz can Black Beans, rinsed and drained
3/4 C Tomato, chopped
1/2 tsp Ground Cumin
1/4 tsp Ground Red Pepper
1/8 tsp Coriander

Heat olive oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper. Sauté 3 minutes. Add beans and chopped tomato. Sauté 3 minutes or until thoroughly heated. Add spices and rice. Stir. Serve immediately or can be made head and reheated in the microwave. 

Yield: 8 - 1/2 C servings

Recipe from: Jennifer Adams