Rice and Black Beans

1 Tbsp canola oil
3/4  c. chopped onion
1/2 chopped jalapeno pepper, chopped
2 cloves garlic, crushed
2 tsp. ground cumin
1 1/2 -2 tsp Mexican Seasoning (Frontier brand) or Chili powder
4 oz can chopped green chilies (medium or mild heat level)
3-4 cups cooked rice (cold)
1/4 c. black bean juice
1/2 c. salsa
15 oz can black beans, drained (save bean juice) and rinsed
salt
pepper

In a large frying pan, heat oil. Add onions, jalapeno pepper and garlic and cook until fragrant and starting to soften. Add cumin, Mexican spice, green chilies and mix well, stirring until onion is soft.

Add cooked rice, breaking up chunks to separate rice kernels. Mix in black bean juice and salsa, stirring constantly to keep rice from burning. Add black beans and stir well. Season with salt and pepper to taste.

Serve as a side dish, or add some protein (like chicken, chorizo, pork, fish, ground beef) to make an entire meal. Can serve inside tortillas. Sprinkle cheese on top for a special treat.

This is great as a side with Mexican food. Use up cold rice you have in your refrigerator. It's almost like fried rice, but without the egg, but come to think of it, this would be delicious with a fried egg on top!