Spicy Rice, Bean & Cheese Skillet (Mexican Recipes)- General Recipes

Makes: 4 servings 1-1/2 cups chopped green peppers 3 garlic cloves, minced 1 Tbsp. olive oil 1 can (14-1/2 oz.) diced tomatoes and green chiles, undrained 1 can (15 oz.) black beans, drained, rinsed 1-1/4 cups water 2 cups instant brown rice, uncooked 1/4 cup chopped cilantro

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    Default Spicy Rice, Bean & Cheese Skillet (Mexican Recipes)


    Makes: 4 servings

    1-1/2 cups chopped green peppers
    3 garlic cloves, minced
    1 Tbsp. olive oil
    1 can (14-1/2 oz.) diced tomatoes and green chiles, undrained
    1 can (15 oz.) black beans, drained, rinsed
    1-1/4 cups water
    2 cups instant brown rice, uncooked
    1/4 cup chopped cilantro
    1 cup KRAFT 2% Milk Shredded Colby & 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

    Best of Season: Substitute red peppers or zucchini for green peppers.

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