Black Beans and Spanish Rice

1 tablespoon olive oil
1/4 small onion, chopped
1 clove of garlic, pressed or chopped fine
1 cup dry white rice
1 1/2 cups chicken broth (you can use water in a pinch)
1 small can tomato sauce
1 can black beans
shredded cheese of choice
flour tortillas or tortilla chips (optional)

Heat oil in a medium saucepan on medium-high heat. When hot, add onion and saute until transparent. Add garlic and stir. Add dry rice-- heat and stir for about one minute. Add chicken broth and tomato sauce and bring to a boil. Reduce heat and simmer for 15 - 20 minutes (follow the simmering time on your particular brand of rice-- this can vary by several minutes). When rice is cooked, add black beans and stir, return to warm burner until heated through. Serve topped with shredded cheese. We like this on warmed tortillas or with tortilla chips for dipping/scooping.