Southwestern Black Bean Chili Filled Rice Ring

1 cup onion, chopped
4 garlic cloves, minced
1 Tbsp cilantro, chopped
2 cans (15 oz size) black beans, drained
1/2 cup frozen corn niblets, thawed
1 can (14.5 oz size) diced tomatoes
1/2 tsp chili powder 
1/2 tsp cumin
1 cup hot cooked rice
2 green onions, chopped fine
1/4 cup Pepper Jack cheese, shredded 

In a medium skillet, cook onions and garlic in cooking oil until onions just soften. Add the cilantro, black beans, corn, tomatoes, chili powder, and cumin, stir and simmer until hot.
On a large serving plate or platter, dump the cooked rice and form a tight circle (an "O"), then spoon the bean mixture in the center, sprinkle the chopped green onion over and top with the shredded Pepper Jack cheese. Serve immediately, a little rice and a little bean mixture in wide shallow bowls.