We call for equipped-to-consume brown rice, however, if you have leftover brown rice, this is the ideal time to apply it. Grill a few summer season squash, that is at its top from June through late August, for a fresh facet to this Mexican-fashion dish.
1 tablespoon olive oil 1 1/2 cups refrigerated prechopped tricolor bell pepper 1 cup refrigerated prechopped onion 1 (16-ounce) can dark red kidney beans, rinsed and drained 1 (1.25-ounce) package 40%-less-sodium taco seasoning mix, divided 1 (8.8-ounce) pouch microwaveable cooked brown rice (such as Uncle Ben’s Whole Grain Brown Ready Rice) 1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese
How to Make It
Heat oil in a large nonstick skillet over medium-high heat; add bell pepper and onion. Cook 7 minutes or until lightly browned, stirring often. Stir in beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in the half package of seasoning mix.
Place rice in a medium bowl; heat according to package directions. Add remaining half of seasoning mix to rice, stirring well to combine. Spoon bean mixture over rice; sprinkle evenly with cheese.