Rice and Black Beans (Cafe Rio Style)

CILANTRO-LIME RICE
1 cup uncooked rice (long-grain, white rice)
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water

Cook rice and ingredients until rice is tender. Remove from heat.

1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

Mix lime juice, sugar and cilantro. Pour over hot rice and stir to fluff.

BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 can corn, drained
1-1/3 c. tomato juice
1/2 tsp. salt
1/2 tsp. chili powder
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

To Serve: Place a bed of rice in a bowl. Scoop black beans on top of rice and sprinkle with cheese. Or, put a tortilla on the bottom of a plate and cover with chopped lettuce. Then place rice and beans on top.