Ingredients:
 | 2/3 Cup water |
| 2/3 Cup uncooked instant rice |
| 1 Tsp vegatable oil |
| Cooking spray |
| 1 Cup chopped onion |
| 1/2 Cup chopped celery |
| 1/2 Cup diced, green, bell pepper |
| 3 Garlic cloves, minced |
| 1 Cup coursely chopped tomato |
| 1/8 Tsp salt |
| 1/4 Tsp crushed red pepper |
| 1/4 Tsp ground cumin |
| 1/4 Cup chopped, fresh cilantro |
| 1 (15 Oz) can of black beans, drained |
| 1/2 Cup (2 Oz) shredded mozzarella cheese |
Prepares 4 Servings
Preparation time: 15 minutes
Cook Time: 15 minutes
| Bring water to a boil in a saucepan, stir in the rice. |
| Cover, reduce heat, simmer 5 minutes or until liquid is absorbed. |
| Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. |
| Add onion, celery, bell pepper & garlic. Sautee 5 minutes or until tender. |
| Add chopped tomato, salt, crushed red pepper & cumin. Saute 2 minutes. |
| Stir in cooked rice, cilantro & black beans. Cook 1 minute or until thoroughly heated. |
| Divide rice and bean mixture evenly among plates, sprinkle with cheese. Serve immediately. |