Quick for Cinco de Mayo - Black Beans and Rice

I admit I didn't plan enough for a full-on fiesta tonight, but I might kick back with a margarita and some rice and beans.  Yup, you heard me.  This is my go-to recipe for fast, cheap, and diet-friendly.  It's not the most elaborate recipe, but that's what we need, isn't it?  Fast, delicious, gets the job done.

Black Beans and Rice - Serves 3

Ingredients:
2 t. olive oil
1 small onion, chopped
1/2 red bell pepper, chopped
3 garlic cloves, minced
1 t. ancho chili powder
1 t. cumin
1 t. oregano
1/2 t. salt
1/2 t. coriander
1/4 t. cayenne
1/2 c. water
1 15oz. can black beans, rinsed and drained
hot cooked brown rice, for serving
freshly shredded cheddar cheese, (optional) for serving

Directions:
1.  Heat olive oil in a medium saucepan and saute onion, bell pepper, and garlic until softened, about 3 minutes.

2.  Add spices (chili powder through cayenne) and cook and stir 1 minute.  Add water and beans.  Bring to boil, reduce to simmer, cover and cook 10 minutes.

3.  Serve over hot rice with a sprinkling of shredded cheddar (or not, if you don't do dairy).

Enjoy!