This is also very good as a vegetarian burrito filling.

1 tbsp olive oil
1 clove garlic, minced
1/2 medium onion, chopped
1 cup brown rice
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp ground red pepper
2 cups water
1 14.5-oz can diced tomatoes or 1 large tomato, diced
1 15.5-oz can black beans, drained and rinsed
shredded cheese like jack, cheddar, or any mexican blend (optional)

Heat olive oil over medium heat in medium saucepan. Add garlic and onion and cook until softened and starting to brown. Add the rice, salt, and spices. Stir well. Then add the water and tomatoes and bring to a boil. Reduce heat, cover, and simmer 35 minutes. Stir in black beans and simmer, covered, for another 10 minutes or until rice is done. Remove from heat and let stand, covered, for 5 minutes longer.

Serve topped with shredded cheese, if desired.

Makes about 4 to 5 servings, depending on how hungry you are.