Cheese-Topped Veggie Supper

The perfect meal for when you don't have a lot of time: Try this cheesy rice, beans and vegetables one-dish recipe that's made right on the stove top

  • prep time 30 min
  • total time 30 min
  • ingredients 13
  • servings 4

Ingredients

1
cup uncooked regular long-grain white rice
2
cups water
2
teaspoons oil
1/2
cup chopped onion
2
garlic cloves, minced
1
medium green bell pepper, chopped (1 cup)
1/2
teaspoon dried oregano leaves
1/4
teaspoon salt
1/8
teaspoon pepper
2
medium tomatoes, coarsely chopped (2 cups)
1
medium zucchini, coarsely chopped (1 cup)
1
(15.5 or 15-oz.) can kidney beans, drained, rinsed
4
oz. (1 cup) shredded reduced-fat Cheddar cheese
  • 1 Cook rice in water as directed on package.
  • 2 Meanwhile, heat oil in large nonstick skillet over medium heat until hot. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring frequently. Add bell pepper, oregano, salt and pepper; cook about 5 minutes or until bell pepper is crisp-tender, stirring frequently.
  • 3 Add cooked rice, tomatoes, zucchini and kidney beans; mix well. Bring to a boil. Reduce heat; cover and simmer 5 to 8 minutes or until vegetables are tender. Remove from heat. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese melts.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/3 Cups
    Calories
    320
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    410mg
    410%;
    Total Carbohydrate
    48g
    48%
    (Dietary Fiber
    5g
    5%
      Sugars
    4g
    4%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    30%;
    Calcium
    20%;
    Iron
    15%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 Lean Meat; 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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