Black Beans with Bell Peppers & Rice
“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, Virginia
| Servings | Prep Time |
| 6servings | 30minutes total |
| Servings | Prep Time |
| 6servings | 30minutes total |
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 black beans 15 ounces each, rinsed and drained
- 1 package ready-to-serve brown rice 8.8 ounces
- 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
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- 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.
- 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.
Recipe Notes
Nutrition Facts
1 cup: 347 calories, 12g fat (6g saturated fat), 25mg cholesterol, 477mg sodium, 40g carbohydrate (4g sugars, 8g fibre), 15g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.
