"This is a variation on a black bean dish my husband liked in Guatemala. I have come up with several different variations, but this one is both easy and delicious." -Joann Hoye, Raleigh, NC
Cooking Light OCTOBER 2005
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.
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