Caribbean Rice and Beans

(Serves 12 if accompanied by 2lbs grilled chicken)

• 2 c water
• 2 c uncooked instant rice
• 3 tsp vegetable oil
• 3 c chopped onion (about 1 large onion)
• 1 ½ c chopped celery
• 1 ½ c diced green bell pepper
• 1 ½ c diced red bell pepper
• 9 garlic cloves, minced (7-8 also acceptable)
• 3 c coarsely chopped tomato (slightly more is preferable)
• 3/8 teaspoon salt
• 3/4 teaspoon crushed red pepper
• 3/4 teaspoon ground cumin
• 3/4 cup chopped fresh cilantro
• 3 (15oz) cans black beans, drained

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. Add onion, celery, bell pepper, and garlic; sauté 8 minutes or until tender. Add chopped tomato, salt, crushed red pepper, and cumin, and sauté 4 minutes.
3. Stir in cooked rice, cilantro, and black beans, and cook for 2 minutes or until thoroughly heated.
4. Serve with mozzarella cheese, if desired.