Black Beans and Rice
2 15 oz. cans black beans, drained
1 c. onion, chopped
2 bay leaves
4 cloves garlic, minced
1 tsp. cilantro
14 oz. can diced tomatoes (low sodium)
1/2 c. frozen corn niblets, thawed
1 c. hot cooked rice
1/4 c. jalapeño jack cheese, shredded
1/2 tsp. cumin
1/2 tsp. chili powder
red pepper flakes to taste (optional)
Sauté 3/4 cup onions, garlic, and bay leaves in oil.
Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn.
Simmer until heated through and flavors meld.
Make a mold of cooked rice on a platter.
Pour bean mixture over the rice.
Garnish with 1/4 cup chopped onions.
Sprinkle cheese over the beans.