Cheesy Red Beans and Rice Recipe

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Ingredients

2 tsp. olive oil or canola oil
1 red or green bell pepper (or 1/2 of each), diced
3 cloves garlic, minced
1 can (14-1/2 oz.) fire-roasted diced tomatoes, undrained
1 can (15 or 16 oz.) red beans or kidney beans, rinsed and drained
3/4 tsp. hot pepper sauce or more to taste
3 1/2 cups fully cooked brown or brown and wild rice
2 cups (8 oz.) Sargento® Shredded Reduced Fat Colby-Jack Cheese, divided
1 Tbsp. chopped fresh thyme or parsley (optional)

Preparation

Step 1

Heat oil in a large skillet over medium heat. Add bell pepper; cook, stirring occasionally, 5 minutes. Add garlic; cook 1 minute. Add tomatoes; bring to boil. Cook 5 to 6 minutes or until vegetables are crisp-tender. Add beans and pepper sauce; cook 4 minutes or until heated through.

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Meanwhile, prepare rice according to package directions. Stir in 1 cup cheese; transfer to serving plates. Top with bean mixture and remaining cheese. Garnish with thyme, if desired.