Photo: Oxmoor House
Prep Time
2 Mins
Cook Time
12 Mins
4 servings (serving size: 6 tablespoons rice, about 3/4 cup bean mixture, and 2 tablespoons cheese)

We call for ready-to-eat brown rice, but if you have leftover brown rice, this is the perfect time to use it. Grill some summer squash, which is at its peak from June through late August, for a fresh side to this Mexican-style dish.

Prep: 2 minutes; Cook: 12 minutes

How to Make It

Step 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.

Step 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.

Cooking Light Fresh Food Fast

Ratings & Reviews

Fantashablue's Review

April 09, 2011
Yuuuumy ^_^ I made this and it taste really good. I don't normally like black beans but because of this recipe it has become one of my favorites. The recipe is easy to make and it taste good. I even toped it off with salsa. I will admit I used regular minute rice. I might try brown rice next time. I don't like brown rice but with this recipe it might taste as good as the beans.

user's Review

February 13, 2011
Pretty boring. I had to add a lot of hot sauce to make it interesting.