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COOK and stir peppers and onions in hot oil in large skillet on low heat for 5 minutes. Add beans, water, salsa and cumin; mix well. Bring to boil.
STIR in rice. Reduce heat to medium-low; cover. Cook 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes.
SPOON evenly onto tortillas; sprinkle with cheese and cilantro. Roll up.