Black Bean Stew w/ Rice

1 tbls olive oil
1/4 onion, chopped
2-3 cloves of garlic, minced
1 jalapeno, seeded and ribbed, minced
2 cans black beans
1 cup chicken or vegetable broth
1/2 can diced tomatoes
1-2 cups cooked rice
1 tsp cumin
salt and pepper to taste
pinch of cayenne pepper

garnish (optional) with:
chedder cheese
sour cream
lime wedge
cilantro
red peppers

Cook onion, jalapeno and garlic in oil until soft. Add beans, tomatoes, chicken or vegetable stock (obviously this is only vegetarian if you use vegetable stock) and seasonings and bring to a boil, then simmer for about 20 minutes. Meanwhile cook rice (I use a rice cooker and put in 2 scoops of rice and use the rice for 2 people for 2 meals). Rather than adding cream, puree about half of the soup in a food processor or blender and return to pot. Serve soup in a bowl and scoop a portion of rice on top. Garnish.

Number of Servings: 4

Recipe submitted by SparkPeople user CLUBHCTEA.