Sunday, April 18, 2010

Spicy Rice, Bean & Cheese Skillet

Our newspaper had a section "taste of home" that had some great recipes I thought I would add to the blog. Let me know what you think of this one.


1 1/2 cups green bell peppers, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 can (15 oz.) black beans, drained, rinsed
1 1/4 cups water
2 cups Minute Brown Rice, uncooked
1/4 cup fresh cilantro, chopped
1 cup low-fat Colby and Monterey Jack cheese, shredded

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.

Makes 6 servings.
If you would like this as a main dish you can add cooked diced chicken.

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