Ancho Black Beans with Peppers and Rice

Adapted from a recipe found in Vegetarian Times Magazine.

1 clove garlic, minced
1 teaspoon extra virgin olive oil
1 can black beans, rinsed and drained
1 each red, yellow and green bell pepper, cut into thin strips
3/4 cup cooked brown rice
1 1/2 teaspoon ancho chile powder (less or more to taste, it gets pretty hot)
1 1/2 teaspoon cumin (less or more to taste)
1/2 teaspoon salt

Saute minced garlic in oil. Add black beans and spices and peppers.  Cook until peppers are crisp tender.  Add rice and cilantro and heat through.

This is super fast and very tasty. It's spicy so mind your chile powder!