Mexi-Melt Beans and Rice

A quick and easy variation on beans and rice, which I made up last night. I asked the girls today if they had liked it, and they said "We did not like it, we loved it!"

Alrighty then!

In big pot, saute pressed garlic (about 3 cloves) and chopped onion (optional) in oil
Add 2 cans chopped canned tomatoes and 1 can tomato sauce
(I would also add one small can of chopped green chilis, but I did not have any last night, so is optional)
Rinse and drain 2 cans kidney beans and 1 can black beans (use any combination of kidney, black, or pinto you desire) and mix in
Add dried cumin and oregano and black pepper, to taste
Simmer until bubbly, then add about 3 cups of cooked rice, any kind (perfect for using up leftover rice, which is what I was doing) and mix well
When hot, serve into bowls and top with shredded cheese

So yum, so easy!