Monday, June 1, 2015

Spicy Rice, Bean, and Cheese Skillet

1 1/2 cups chopped green peppers
3 garlic cloves, minced
1 tbsp olive oil
1 can (15 oz) diced tomatoes and green chiles, undrained
1 can black beans, drained, rinsed
1 1/4 cups water
2 cups instant brown rice, uncooked
1 cup shredded colby and monterey jack cheese

Cook and stir green peppers and garlic in hot oil in large skillett 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.

Top with cheese.  Let stand, covered, 5 minutes.

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