Black Beans and Rice

1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 cup cooked long grain rice
1 tablespoon red wine vinegar
1/4 cup shredded cheddar cheese

In a nonstick skillet that has been coated with nonstick cooking spray, saute the onion, green and red peppers, garlic, basil and pepper until tender. Stir in tomato sauce.

Add beans, rice and vinegar; heat through. Transfer to a serving dish; sprinkle with cheese. Makes 4 servings.