TEX-MEX RICE AND BEANS

Tex-Mex Rice and Beans image

Provided by Carolyn Haas @Linky1

Number Of Ingredients 12

1 teaspoon(s) ground cumin
1 1/2 cup(s) instant brown rice
2 cup(s) diced red and/or green bell pepper
1 cup(s) onion, chopped
2 clove(s) garlic, minced
1 tablespoon(s) olive oil
14 ounce(s) mexican stewed tomatoes, undrained
16 ounce(s) pinto beans
2/3 cup(s) salsa any heat level, divided
2 cup(s) shredded mexican cheese blend, divided
cilantro, chopped (optional)
hot sauce, optional

Steps:

Add cumin to rice and cook as package states.
In a large skillet, saute peppers and onion until starting to soften. Add garlic for another minute.
Add tomatoes, beans, 1/3 cup salsa. Simmer for 10 minutes, stir occasionally until sauce has thickened a bit.
Stir rest of salsa into rice. Stir 1 cup cheese into bean mixture.
To serve - put rice on plate, top with bean mixture, some extra cheese and cilantro, if using. Each person can add hot sauce to taste.