Ingredients
1 medium red or green bell pepper, diced
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1 tablespoon olive oil
2 cups cooked brown rice
1 (16 ounce) can kidney beans, rinsed and drained (I used black beans)
1 cup frozen corn, thawed
1/4 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/2 cup shredded reduced-fat Cheddar cheese
Directions:
1. In a large nonstick skillet, saute the red pepper, mushrooms and garlic in oil until tender.
2. Add the rice, beans, corn, green onions, cumin, pepper and salt. Cook and stir for 4-6 minutes or until heated through.
3. Sprinkle with cheese; drizzle with salsa.
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