Cool Mexian Rice Salad - cooking recipe

Ingredients

1 medium onion, chopped (you can also use 1 bunch of scallions, and use both green and white parts)
1 clove garlic, minced
1/4 tsp cayenne pepper
3 TBS olive oil
1 TBL chili powder (commercial kind for chili)
1 tsp oregano
1 tsp cumin
2 cups canned corn, drained
1/3 cup sliced spanish olives
handful of fresh cilantro, chopped
squeeze of half a lime
3 cups cooked white rice, cooled to room temp
1 can kidney or black beans, rinsed and drained
3 cups halved cherry or grape tomatoes
6 oz monterey jack cheese, cubed

Preparation

Saute onion, garlic with the olive oil over medium heat. Do not burn the garlic! If you do, you have to start over.
Add cayenne, cumin, oregano, and chili powder. Set aside.
In large bowl, combine cooked rice, corn, beans, olives. Add onion and garlic mixture. Coat thoroughly. Use more olive oil if you think the mixture is too dry. It should coat evenly.
Fold in tomatoes, cilantro, and squeeze of lime. Coat / toss again. Add cheese and toss.
Chill or serve at room temperature - delicious either way!
If you like it spicier, you can use jalepeno jack cheese instead.