Cheese-topped veggie supperSubmitted by: CLEWIS0607
IntroductionA Pillsbury recipe that I made healthier by using brown rice instead of white and olive oil instead of vegetable oil. Such a great flavored meal that is filling and good for you! A Pillsbury recipe that I made healthier by using brown rice instead of white and olive oil instead of vegetable oil. Such a great flavored meal that is filling and good for you!
1 cup instant brown rice
1 cup water
2 tsp olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 medium green bell pepper, chopped (1 cup)
1/2 tsp dried oregano leaves
1/4 tsp salt
1/8 tsp pepper
2 med. tomatoes, coarsely chopped (2cups)
1 med. zucchini, coarsely chopped (1 cup)
15 oz can kidney beans, rinsed and drained
1 cup shredded red. fat cheddar cheese (4oz)
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.
Makes 5 1-cup servings
Number of Servings: 5
Recipe submitted by SparkPeople user CLEWIS0607.