Spicy Bean and Rice Skillet

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Spicy Bean and Rice Skillet

– by Jean Fisher

Quick and easy vegetarian meal with healthy, high-fiber black beans.

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Spicy Bean and Rice Skillet

Print out the recipe for Spicy Bean and Rice Skillet

Serves 4

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4 teaspoons olive oil
2 cloves garlic
4 ounces onion
4 ounces green bell pepper
4 ounces red bell pepper
1 cup canned black beans
1 cup canned diced tomatoes with green chilies
1/2 cup whole kernel corn
1/2 cup uncooked rice
1/2 cup water
1 dash oregano
1 dash cayenne pepper
2 ounces mozzarella cheese
4 ounces cheddar cheese

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From kitchen to table in 1 hour.

Directions

Heat oil in a skillet over medium heat. Add garlic and onion, cook until tender.
Add peppers and cook another 5 minutes.
Drain and rinse black beans and add to skillet along with undrained tomatoes, corn kernels, uncooked rice and water.
Sprinkle oregano and cayenne pepper over top and stir to mix.
Cover and reduce heat to low. Simmer for 40 minutes or until rice has absorbed all the moisture.
Grate cheeses and sprinkle over the top. Turn heat back to medium and cook until cheese has melted.

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Nutritional information for Spicy Bean and Rice Skillet

Calories: 321
Calories from Fat: 150.5

% Daily Value*

Total Fat 17g	26%
Saturated Fat 8g	41%
Cholesterol 39mg	13%
Sodium 655mg	27%
Total Carbohydrates 28g	9%
Dietary Fiber 6g	23%
Sugars 4g	~
Protein 16.5g	33%

Vitamin A	33%	Iron	11%
Vitamin C	141%	Calcium	36%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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