Ingredients:

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 large bell peppers, chopped into 1-inch pieces
  • 1 cup long-grain white rice, uncooked
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 2 cups vegetable broth, low sodium
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded Monterey Jack and Mozzarella cheese
  • 1/4 cup fresh parsley or cilantro, chopped

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet over medium-high heat until shimmering.
  2. Add the diced onion and sauté for 4–5 minutes until translucent.
  3. Stir in the chopped bell peppers and cook for 5–6 minutes, stirring occasionally, until the peppers are tender and have developed mahogany-colored charred edges.
  4. Add the minced garlic and cook for 60 seconds until fragrant.
  5. Stir in the uncooked rice, coating the grains in the oil and pepper juices for 1–2 minutes to lightly toast.
  6. Stir in the black beans, diced tomatoes with juices, vegetable broth, smoked paprika, cumin, oregano, salt, and black pepper.
  7. Bring the mixture to a simmer, then cover and cook over medium-low heat until the rice is tender and the liquid is absorbed.
  8. Sprinkle the shredded cheese evenly over the top and cover for 2-3 minutes until the cheese is completely melted.
  9. Garnish with chopped fresh parsley or cilantro before serving.