1 T olive oil
1 1/2 cups prechopped tricolor bell pepper
1 cup prechopped onion
1 16-pz can dark red kidney beans, drained and rinsed
1 1.25 oz pkg taco seasoning mix, divided
1 8.8 oz pouch microwavable brown rice
1/2 cups reduced fat shredded sharp cheddar cheese.
Heat oil in large nonstick skillet over medium high heat. Add bell pepper and onion; cook 7 minutes or until lightly browned, stirring frequently. Add beans and cook 1 minute or until thoroughly heated. Remove from heat; stir in half package of seasoning mix.
Place rice in medium bowl; heat according to package directions. Stir remaining half of seasoning mix into rice. Spoon mixture over rice; sprinkle with cheese. Serves 4.
From Cooking Light
Submitted by Shelli
Young Mothers - Challenges and Blessings
5 weeks ago