South of the Border Rice and Beans

1 T. olive or canola oil

1 onion, chopped
1 red pepper, diced
1 clove garlic, minced
1/2 tsp. ground cumin or a bit more
1/2 tsp. salt
1/4 tsp. pepper

1 - 14 oz. can chicken broth
1 cup uncooked rice
1- 15 oz. can black beans, rinsed and drained
1 cup shredded sharp Cheddar cheese, 1/2 cup divided

Spray a 6 cup baking dish with cooking spray.
In a pot, heat the oil over medium high, then add the 
next six ingredients.

Cook, stirring occasionally, until tender, 5 or 6 minutes.

Add the broth.  Over high heat, bring to a boil and stir in 
the rice.
Reduce heat to medium low and cover. Simmer until the 
liquid is absorbed, about 20 minutes.
Remove from heat.

Stir in the beans and 1/2 cup of the cheese.
Cover and let stand for 5 minutes.

Sprinkle with the remaining cheese and serve.