2 teaspoons olive oil
1/2 teaspoon Mexican Mole spice
1/2 (15.5 ounce) can black beans, drained
1/2 (4 ounce) can diced green chilies
6 grape or cherry tomatoes, quartered
1/4 cup broth
1-1/2 cups cooked rice
Add the oil and Mole spice to a skillet. Heat on medium high for a minute or two, stirring frequently.
Add the black beans, green chilies, tomatoes, and broth, and cook for another 10 minutes, stirring frequently.
Serve the beans & chilies over the cooked rice.