Cheese-Topped Veggie Supper

(1)
1 reviews.
  • 30 min prep time
  • 30 min total time
  • 13 ingredients
  • 4 servings

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

Directions

  1. 1 Cook rice in water as directed on package.
  2. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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