Black Beans and Rice

• 14 cup brown rice, cooked
• 4 fluid ounces low-sodium low-fat vegetable broth
• 1 garlic clove
• 14 yellow onion
• 14 medium red bell pepper
• 1 teaspoon extra virgin olive oil
• 12 cup reduced sodium black beans, canned
• 14 teaspoon ground cumin
• 18 teaspoon dried oregano
• 14 teaspoon black pepper
• 1 ounce low-fat cheddar cheese
• 1 tablespoon nonfat sour cream

1. Cook rice according to package directions, substituting vegetable broth for 4 ounces (1/2 cup) of the water.
2. Wash and peel garlic and onion; wash bell pepper and remove membrane.
3. Mince garlic, chop onion, and chop bell pepper.
4. Heat olive oil in a medium skillet over medium-high heat.
5. Add garlic, onion and bell pepper and saute until tender.
6. Add drained beans, cumin, oregano, 1/8 teaspoon of the black pepper, and 1 to 2 tablespoons of water to prevent sticking.
7. Stir and continue to cook until beans are heated through.
8. Serve bean mixture over cooked rice topped with cheese and sour cream.

brown rice, fluid ounces lowsodium, garlic, yellow onion, red bell pepper, extra virgin olive oil, black beans, ground cumin, oregano, black pepper, cheddar cheese, nonfat sour cream

Taken from www.food.com/recipe/black-beans-and-rice-255280 (may not work)