Spicy Rice, Bean and Cheese Skillet

Makes 6 Servings

4 Member Ratings


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


  • 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