Caribbean Rice and Beans

Ingredients

• 15 ounce black beans drained canned
• 0.5 cup celery chopped
• 0.3 teaspoon pepper red crushed
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves minced
• 0.5 cup bell pepper diced green
• 0.3 teaspoon ground cumin 
• 0.7 cup rice instant uncooked
• 1 cup onion chopped
• 2 ounces part-skim mozzarella cheese shredded
• 0.1 teaspoon salt 
• 1 cup tomatoes coarsely chopped
• 1 teaspoon vegetable oil 
• 0.7 cup water 

Equipment

• frying pan
• sauce pan

Directions

1. Bring water to a boil in a saucepan, and stir in rice. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed; set aside.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.
3. Add onion, celery, bell pepper, and garlic; saut 5 minutes or until tender.
4. Add chopped tomato, salt, crushed red pepper, and cumin, and saut 2 minutes. Stir in cooked rice, cilantro, and black beans, and cook for 1 minute or until thoroughly heated. Divide the bean mixture evenly among 4 plates, and sprinkle with cheese.