Taco Beans and Rice

Ingredients

• 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

Preparation

1. 1. 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 half package of seasoning mix.
2. 2. 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.