BLACK BEANS AND RICE

THIS IS A COMPLETE PROTEIN! DELICIOUS WITH THE SALSA RECIPE OVER THE TOP!

2 1/2 CUPS OF INSTANT (5 MINUTE) RICE
1 TSP OLIVE OIL
1 LARGE ONION
1 CAN OF RED BEANS 15 1/2 OZ.
1 CAN OF WHITE BEANS 15 1/2 OZ.
1 SMALL CAN OF PITTED BLACK OLIVES 2 1/4 OZ.
1 CAN OF BLACK BEANS
2 CANS OF DICED TOMATOES 14 1/2 OZ.
1 CUP FROZEN CORN KERNALS
1 TSP CHILI POWDER
1 TSP CUMIN
1 TSP GARLIC POWDER
3/4 CUP SHREDDED CHEESE


ADD 2 1/2 CUPS OF WATER TO RICE AND COOK. SET ASIDE..

HEAT OIL IN DEEP NONSTICK PAN AND BROWN CHOPPED ONION. DRAIN RED AND WHITE BEANS AND OLIVES IF USED.
RAISE UP HEAT IN PAN AND ADD DRAINED BEANS AND OLIVES, THE BLACK BEANS WITH THEIR LIQUID, TOMATOES, CORN, CHILI POWDER, CUMIN, AND GARLIC PWD. STIR AND MIX WELL. COVER THE SKILLET AND BRING TO A BOIL. lOWER THE HEAT AND COOK FOR 3 OR 4 MINUTES. STIR OCCASIONALLY.
LOWER THE HEAT TO A SIMMER AND SPRINKLE CHEESE OVER THE BEAN MIXTURE. COVER AND COOK UNTIL THE CHEESE MELTS. 2 TO 3 MINUTES. SERVE THE BEAN OVER A BED OF RICE. YUM! I LIKE TO TOP IT WITH SALSA.

HEALTHIER WITH BROWN RICE!!!