Mexican Black Beans & Rice

• 2 tablespoons olive oil
• 1/2 cup green pepper, chopped
• 1/2 teaspoon cumin
• 1/8 teaspoon dried coriander
• 3/4 cup chopped tomato
• 1 cup chopped onion
• 2 cups cooked long grain rice
• 1/2 teaspoon chili powder
• 1 - 15 ounce can of black beans, rinsed and drained

Heat olive oil in a large skillet over medium heat until hot. Add onion and green peeper, sauté until tender.

Stir in rice, cumin, coriander, and chili powder; sauté for 3 minutes.

Add beans and tomato; sauté for 3 minutes or until thoroughly heated.