Spicy Rice, Bean & Cheese Skillet

Spicy Rice, Bean & Cheese Skillet

What's the spicy secret in this rice, bean and cheese skillet? A can of diced tomatoes with green chiles.

Rated 4.2 from 63 votes

Prep Time

25M

Total Time

25M

Servings

Makes 4 servings, 1-1/2 cups each.

What You Need

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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Instructions

1. 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.

2. Add rice; stir. Cover; simmer on medium-low heat 5 min. Remove from heat.

3. Stir in cilantro; top with cheese. Let stand, covered, 5 min.

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