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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2/3 cup water |
2/3 cup uncooked instant rice |
1 teaspoon vegetable oil |
cooking spray |
1 cup chopped onion |
1/2 cup chopped celery |
1/2 cup diced green bell pepper |
3 garlic cloves, minced |
1 cup coarsely chopped tomato |
1/8 teaspoon salt |
1/4 teaspoon crushed red pepper |
1/4 teaspoon ground cumin |
1/4 cup chopped fresh cilantro |
1 (15-ounce) can black beans, drained |
1/2 cup (2 ounces) shredded part-skim mozzarella cheese |
Directions:
1. Bring water to a boil in a saucepan, and stir in rice. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed; set aside.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, celery, bell pepper, and garlic; sauté 5 minutes or until tender. Add chopped tomato, salt, crushed red pepper, and cumin, and sauté 2 minutes. Stir in cooked rice, cilantro, and black beans, and cook for 1 minute or until thoroughly heated. Divide the bean mixture evenly among 4 plates, and sprinkle with cheese.
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