Mexican Rice Salad

-  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

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.

Stir in remaining ingredients. Serve warm or at room temperature.