Rice and Beans

1 onion, chopped

2 cloves garlic, minced

3/4 C raw rice

1 1/2 C vegetable or chicken stock

1 t cumin

Salt and pepper

1 can black beans with sauce

1 can tomatoes with chillies

3/4 can corn

Cheddar cheese

1 bunch green onions, chopped

Sauté onion and garlic in EVOO until translucent. Add rice and sauté about four more minutes. 

Add stock and cumin to pan, bring to a boil, cover, reduce heat to simmer for 20 minutes. 

Add black beans, tomato and corn to rice. Cover and heat thoroughly. Evaluate moisture content and cook accordingly. 

Put in serving dish. Sprinkle with cheese and green onions.