2 cups cooked brown rice 1 finely chopped red pepper 1 medium onion, chopped 2 garlic cloves, minced 1 teaspoon dried oregano 1/2 teaspoon ground cumin 1/2 teaspoon crushed red pepper flakes 2 cups tomato sauce 1 (15 ounce) can black beans, rinsed and drained 1/2 cup shredded fat-free Cheddar cheese
In a large saucepan coated with nonstick cooking spray, combine the red pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over medium heat for 5 minutes or until tender. Add tomato sauce and black beans; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in rice. Sprinkle with cheese.
Yummie even though because of divertulitis we changed the red pepper to red bell pepper and omitted the crushed red pepper flakes! This a winner and we plan to sprinkle on some ground cinnamon next time like we used to do in the Tropics!
This was pretty good and very easy to make, though the bell pepper taste was a little overpowering. I doubled the crushed red peppers because my bf and I like a little kick. This would make a great side to enchiladas.
The melted cheese on top really made this mouth-watering! To save time, I substituted bulgur for rice, canned crushed tomatoes for tomato sauce, and jar red peppers for fresh red pepper. Yum!!