My entire family falls hard for this vegetarian dish every time I make it. It’s pretty, quick and has an awesome kick of flavor. For my kids, the more cheese I add, the better.
—STEPHANIE LAMBERT MOSELEY, VA
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
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 (6 ounces) shredded Mexican cheese blend, divided
3 tablespoons minced fresh cilantro
1. In a large skillet, heat the 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.
Per 1 cup: 347 cal., 12g fat (6g sat. fat), 25mg chol., 477mg sod., 40g carb. (4g sugars, 8g fiber), 15g pro.
Diabetic Exchanges: 2 1/2 starch, 2 lean meat, 1 fat.