Spicy Rice, Bean and Cheese Skillet

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Delicious and spicy vegetarian meal for any night of the week.

  • 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

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.