Using quick-cooking rice and canned black beans means you'll have a flavorful pilaf ready in under 30 minutes.
2 teaspoons olive oil
3/4 cup chopped celery (about 2 1/2 ribs)
1/2 cup chopped onion (about 1/2)
1 1/2 cups uncooked instant brown rice
1 (14-ounce) can vegetable broth
1 (15.5-ounce) can black beans, rinsed and drained
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 tablespoon fresh lime juice (about 1/2 lime)
1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
How to Make It
Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add celery and onion; cook 4 minutes, stirring occasionally. Add rice and next 6 ingredients; stir gently. Bring to a boil; reduce heat, and simmer 10 minutes or until liquid is absorbed. Add lime juice, and mix gently. Sprinkle with cheese before serving.