This savory recipe includes chopped bell peppers, onions, sliced carrots, fire-roasted tomatoes, brown rice and hearty pinto beans. It's an indulgent meal when topped with Sargento® Shredded Reduced Fat Cheddar Jack.
1 green or yellow bell pepper, diced
1/2 cup chopped sweet onion
1/2 cup matchstick-cut or thinly sliced carrots
3 cloves garlic, minced
1 (14.5 oz.) can fire roasted diced tomatoes, undrained
1 (16 oz.) can pinto or red beans, rinsed, drained
2 cups hot cooked brown rice *
1 cup (4 oz.) Sargento® Shredded Reduced Fat Cheddar Jack
1/2 cup chopped cilantro or thinly sliced green onions
Cook bell pepper, onion, carrots and garlic in a large saucepan coated with cooking spray over medium heat 8 minutes.
Add tomatoes; return to a boil. Reduce heat; simmer 5 minutes or until vegetables are tender. Stir in beans; heat through, about 5 minutes.
Serve mixture over hot cooked rice topped with cheese and cilantro.