Mexican Rice Salad

Ingredients

• 1/4 cup I Can't Believe It's Not Butter!® Spread
• 1 cup uncooked converted brown rice
• 1 clove garlic, chopped
• 2-1/4 cups fat free reduced sodium chicken broth
• 1/4 cup chopped fresh cilantro
• 1 can (15 oz.) black beans, rinsed and drained
• 1/4 cup coarsely chopped pitted Kalamata olives
• 1/4 cup shredded Monterey Jack cheese (about 1 oz.)
• 2 Tbsp. lime juice

Directions

1. Melt I Can't Believe It's Not Butter!® Spread in 3-quart saucepan over medium heat and cook rice, stirring frequently, 2 minutes or until golden. Stir in garlic and cook 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to low and simmer covered 25 minutes or until rice is tender. Remove from heat and let stand covered 5 minutes.
2. Stir in remaining ingredients. Serve warm or at room temperature.