Black Beans and Rice with Cheese – Emily Johnson

Black Beans and Rice with Cheese  – Emily Johnson

1 Tlb Olive Oil

1/2 Cup chopped onion

Minced garlic cloves to taste

1/2 cup water

1/2 tsp salt

1/2 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp ground coriander

1/2 cup corn

1 (15 ounce) can black beans rinsed and drained

1 cup hot cooked long-grain rice

1/4 cup (1 ounce) shredded cheddar cheese

Heat oil in a medium sauce pan over medium heat. Add onion; cook 5 minutes

or until tender stirring occasionally. Add garlic; cook 1 minute. Add water

and next 6 ingredients (through beans); bring to 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

Tbs. cheese.