Black Beans and Rice

• 1 tablespoon olive oil
• 1/2 cup chopped onion 
• 1/2 cup chopped red bell pepper
• 3 garlic cloves, minced
• 1/2 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup hot cooked long-grain rice 
• 1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
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• Preparation
• Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute. Add water and next 7 ingredients (through beans); bring to a 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 tablespoon cheese.

Cooking Light