Rice and Beans

1 T. olive or canola oil

1 onion, chopped

1 red pepper, diced

1 clove garlic, minced

1/2 tsp. ground cumin or a bit more

1/2 tsp. salt

1/4 tsp. pepper

1 - 14 oz. can chicken broth

1 cup uncooked rice

1- 15 oz. can black beans, rinsed and drained

1 cup shredded sharp Cheddar cheese, 1/2 cup divided

Spray a 6 cup baking dish with cooking spray.

In a pot, heat the oil over medium high, then add the next six ingredients.

Cook, stirring occasionally, until tender, 5 or 6 minutes.

Add the broth. Over high heat, bring to a boil and stir in the rice.

Reduce heat to medium low and cover. Simmer until the liquid is absorbed, about 20 minutes.

Remove from heat.

Stir in the beans and 1/2 cup of the cheese.

Cover and let stand for 5 minutes.

Sprinkle with the remaining cheese and serve.