Black Beans with Havarti Rice
| Yield: | 4 Servings |
| Categories: | Rice |
| 1 1/2 | tb | Olive oil |
| 1 1/2 | c | Chopped onions |
| 1 | tb | Finely chopped garlic |
| 3 | cn | (15-oz) black beans; drained |
| Salt | ||
| 1/8 | ts | Cayenne pepper |
| 1 1/2 | c | Chicken stock |
| 1/4 | c | Dry sherry |
| 2 | qt | Water |
| 2 1/2 | c | Long-grain rice |
| 4 | oz | Plain Havarti cheese |
| 4 | -(up to) | |
| 6 | tb | Chopped parsley; preferably Italian flat leaf |
| 6 | sl | Turkey bacon; cooked until crisp; crumbled |
| 3 | md | Tomatoes; seeded, diced |
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