Amy's South-of-the-Border Rice & Beans

Lots of Cheddar, veggies and black beans turn ordinary rice into a mouthwatering south-of-the-border dish!

* 1 Tbs. oil, preferably canola
* 1 onion, chopped
* 1 red pepper, diced
* 1 clove garlic, minced
* 1/2 tsp. ground cumin
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1 can (14 1/2 oz.) fat-free, reduced-sodium chicken broth
* 1 cup uncooked rice
* 1 can (15 oz.) black beans, rinsed and drained
* 1 cup shredded sharp Cheddar cheese, 4 oz., divided
* 1 Tbs. chopped fresh cilantro
* Hot pepper sauce, optional

Preheat broiler. Coat 6-cup baking dish with cooking spray. In pot heat oil over medium-high heat. Add next 6 ingredients; cook, stirring occasionally, until tender, 5-6 minutes. Add broth. Over high heat bring to boil; stir in rice. Reduce heat to medium-low; cover. Simmer until liquid is absorbed, 20 minutes. Remove from heat. Stir in beans and 1/2 cup cheese. Cover; let stand 5 minutes. Transfer to baking dish. Sprinkle with remaining cheese. Broil until cheese is melted, 2-3 minutes; sprinkle with cilantro. Serve with hot pepper sauce, if desired.

Makes 6 servings. Per serving:
271 cals.; 11 g. protein; 9 g. fat (4 g. saturated); 20 mg. chol.; 39 g. carbs.; 618 mg. sodium; 5 g. fiber; 2 g. sugar

Your time in the kitchen: 20 minutes; ready to serve in 50 minutes