Black Beans With Bell Peppers & Rice

• 1 tablespoon olive oil
• 1 each medium sweet yellow, orange and red pepper, chopped
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 package (8.8 ounces) ready-to-serve brown rice
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1-1/2 cups shredded Mexican cheese blend, divided
• 3 tablespoons minced fresh cilantro

1. In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through.
2. Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.

olive oil, sweet yellow, onion, garlic, black beans, ready, ground cumin, oregano, cheese blend, fresh cilantro

Taken from www.tasteofhome.com/recipes/black-beans-with-bell-peppers-rice/ (may not work)