Spicy Rice, Bean & Cheese Skillet

• 1 large green pepper, chopped
• 3 garlic cloves, minced
• 1 Tbsp. olive oil
• 1 can (15 oz.) black beans, rinsed
• 1 can (14-1/2 oz.) diced tomatoes and green chiles, undrained
• 1-1/4 cups water
• 2 cups instant brown rice, uncooked
• 1/4 cup chopped fresh cilantro
• 1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses

1. Cook and stir peppers and garlic in hot oil in large skillet on medium-high heat 2 to 3 min.
2. or until crisp-tender.
3. Add beans, tomatoes and water; stir.
4. Bring to boil.
5. Add rice; stir.
6. Cover; simmer on medium-low heat 5 min.
7. Remove from heat.
8. Stir in cilantro; top with cheese.
9. Let stand, covered, 5 min.

green pepper, garlic, olive oil, black beans, tomatoes, water, instant brown rice, fresh cilantro, milk

Taken from www.kraftrecipes.com/recipes/spicy-rice-bean-cheese-skillet-60908.aspx (may not work)