Try it out, you'll love it...just eat by candle light.
Monterey Bean Skillet
1 1/2 cups cooked black beans
1 cup white rice
2 1/2 cups water
1 tsp. salt
1 cup chopped onion
3-4 oz. cream cheese (I use the leftover cream cheese after making Baked shells and cheese)
1 15 oz. can tomato sauce or crushed tomatoes (about 1 1/2 cups)
1 tsp. chili powder
Saute onion in a little oil for 1 minute. Stir in rice, water, and salt. Cover and simmer 25 minutes or until water is absorbed. Stir in cheese, sauce, and chili powder. Heat until hot, stirring occasionally. Serve with a little shredded cheese sprinkled on top.