|1 1/2 cups green bell pepper, chopped||1 1/4 cups water|
|3 cloves garlic, minced||2 cups Minute Brown Rice, uncooked|
|1 tablespoon olive oil||1/4 cup fresh cilantro, chopped|
|1 can (10 oz.) diced tomatoes and green chilies, undrained||1 cup low fat shredded Colby and Monterey Jack cheese|
|1 can (15 oz.) black beans, drained and rinsed|
Cook and stir green peppers and garlic in hot oil in large skillet on medium-high heat 1 minute. Add tomatoes, beans and water; mix well. Bring to boil.
Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat.
Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.
Red peppers or zucchini for green peppers.
TIP: add cooked diced chicken
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