What's the spicy secret in this rice, bean and cheese skillet? A can of diced tomatoes with green chiles.
What You Need
Original recipe yields 4 servings
1 large green pepper, chopped
3 garlic cloves, minced
1 Tbsp. olive oil
1 can (15 oz.) black beans, rinsed
1 can (14-1/2 oz.) diced tomatoes and green chiles, undrained
1-1/4 cups water
2 cups instant brown rice, uncooked
1/4 cup chopped fresh cilantro
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
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Let's Make It
Cook and stir peppers and garlic in hot oil in large skillet on medium-high heat 2 to 3 min. or until crisp-tender. Add beans, tomatoes and water; stir. Bring to boil.
Add rice; stir. Cover; simmer on medium-low heat 5 min. Remove from heat.
Stir in cilantro; top with cheese. Let stand, covered, 5 min.
Substitute a red pepper or zucchini for the green pepper.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 58g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings, 1-1/2 cups each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.