Mexican Skillet Rice

2 Tbl. olive oil
2-3 cloves garlic
1 onion (or 1 tsp. powder)
1 C rice (uncooked)
1 3/4 C chicken broth
2 tsp. minced onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed dried red pepper
1/4 tsp. dried oregano
1/2 tsp. ground cumin
2 Tbl. tomato paste
1 15 oz. can black beans
3-5 sprigs of fresh cilantro (coarsely chopped)
1 C cooked chicken
1 C grated cheddar cheese


In a large skillet, heat the oil, and lightly saute the garlic, onion, and rice.  Add remaining ingredients, except for the cheese, mix well, and cover.  Bring to a boil, and then reduce heat to low, to simmer for about 30 min, or until rice is cooked.  Mix, and add the cheese on top, and cover again.  You can turn the stove off, but leave it on the burner, until the cheese is all melted.  Enjoy!
Serves 6-8.

Also great as a stuffing for burritos.

(Recipe and photo courtesy of Pirijo Silver)