Name: Black Beans with Bell Peppers & Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 1 tablespoon olive oil; 1 each medium sweet yellow, orange and red pepper, chopped; 1 large onion, chopped; 2 garlic cloves, minced; 2 cans (15 ounces each) black beans, rinsed and drained; 1 package (8.8 ounces) ready-to-serve brown rice; 1-1/2 teaspoons ground cumin; 1/2 teaspoon dried oregano; 1-1/2 cups shredded Mexican cheese blend, divided; 3 tablespoons minced fresh cilantro

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Black Beans with Bell Peppers & Rice

15 min6 servings

My meat and potatoes husband goes for this cheesy, hearty black beans and rice recipe, and the kids gobble it up. For extra kick, add a splash of hot sauce. —Stephanie Lambert, Moseley, Virgina

Ingredients

1 tablespoon olive oil

1 each medium sweet yellow, orange and red pepper, chopped

1 large onion, chopped

2 garlic cloves, minced

2 cans (15 ounces each) black beans, rinsed and drained

1 package (8.8 ounces) ready-to-serve brown rice

1-1/2 teaspoons ground cumin

1/2 teaspoon dried oregano

1-1/2 cups shredded Mexican cheese blend, divided

3 tablespoons minced fresh cilantro

Instructions

1 In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through.

2 Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.