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1 teaspoon olive oil

1 onion, chopped

2 cloves garlic, minced

0.75 cup uncooked white rice

1.5 cups low sodium, low fat vegetable broth

3.5 cups canned black beans, drained

1 teaspoon ground cumin

0.25 teaspoon cayenne pepper

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1. Gather all ingredients.

2. Heat oil in a saucepan over medium-high heat. Add onion and garlic; cook and stir until onion has softened, about 4 minutes.

3. Stir in rice to coat; cook and stir for 2 minutes.

4. Add vegetable broth and bring to a boil. Cover, reduce to a simmer, and cook until liquid is absorbed, about 20 minutes.

5. Stir in beans, cumin, and cayenne; cook until beans are warmed through.

6. Serve and enjoy!

Tweaks [I am rating the recipe as written 4-stars - but with a few minor changes it quickly becomes a 5-star recipe! I made the following changes: 1 tsp granulated garlic instead of 2 cloves (non in the house), chicken broth instead of veggie, 2 tsp cumin, only 1 can of black beans, plus added 1 can of corn (drained) and 1 can of Rotel tomatoes (undrained). My husband loved it and has asked that it be added to our menu on a regular basis. We used it as a burrito filling, a quesadilla filling, and a stand-alone dish. I also added extra chicken broth to some of the leftovers and made it into soup. The mixture would also be good on top of nachos or combined with chicken and cheese to make a casserole. Cheese and/or sour cream are good compliments. Next time, I will lower the cayenne to ⅛ tsp (the Rotel adds enough heat for my taste) and use 2 cans of beans (black, pinto, and kidney would all work well in this dish).]