2 cups cooked rice, prepared according to package directions (I used jasmine rice)
shredded cheese, lime wedges, extra chopped cilantro, sour cream, avocado slices for topping, optional
Instructions
Heat olive oil in skillet over medium-high heat. Add onion and saute about 3 minutes. Add garlic and jalapeƱo and saute another 2-3 minutes.
Add drained black beans, kidney beans with their canning liquid, salsa, cumin, salt, pepper, and water. Stir to combine and allow mixture to come to a simmer. Once simmering, lower heat to medium-low and let simmer 15 minutes.
Stir in spinach and cilantro and let simmer about another 5 minutes or until greens have softened.
Serve bean mixture with cooked rice. Top with shredded cheese, cilantro, sour cream, avocado slices/guacamole, and/or lime wedges.
Recipe by Heart & Stove at http://heartandstove.com/salsa-beans-and-rice/