Black Beans and Rice Recipe

I found this recipe in a Bible Study that a group of ladies are doing at my church (No Other Gods by Kelly Minter)  We had it for supper this week and it is soooo yummy! If you like rice and beans at Chipotle, then you will like this!

Black Beans and Brown Rice
from the No Other Gods Bible Study
4 standard-sized cans of black beans, drain two cans and keep the liquid from the other two
1/2 yellow onion
6 cloves of garlic
1 bunch of cilantro
8 oz of shredded Monterey Jack cheese
2 cups of whole grain brown rice
optional toppings/sides:
2 avocados
1 can salsa
1 cup sour cream
1 bag of tortilla chipsHeat black beans (including liquid from two cans) in a large saucepan over medium-high heat.
Chop onion and cilantro, mince garlic, and place all in a saucepan and sauté.
After beans have heated for 20 minutes, add sautéed ingredients and stir into black beans.
Pour black bean concoction into a 13×9 inch pan and add shredded cheese on top, covering extensively. Cover with foil and bake for 30 minutes at 325 degrees.
Prepare rice according to package directions. Serve black bean entrée over the brown rice, having a nice spread of chips, slices of avocado, salsa, extra shredded cheese, and sour cream as toppings.

We left out the avacodo and I added some lime to the top.  Thom and I both thought the lime added a lot to it!  Yummy!