This recipe is adapted from American Diabetes Association cookbook--Diabetes & Heart Healthy Cookbook. It is a delicious blending of southwestern flavors that is so simple to prepare.
Bring rice to boiling, stir once, lower heat and cook 40 to 45 minutes or until done and liquid has been absorbed, adding more liquid if needed.
03Heat a medium saucepan over medium-high heat, add 1 teaspoon of olive oil, warming slightly.
04To the warmed pan, add the onion, jalapeno, bell peppers, and red pepper flakes; cook for 4 minutes or until beginning to brown on the edges, remove from heat.
05Stir the drained beans and cumin into the mixture adding salt to taste.
06Let stand covered for 5 minutes; stir in the remaining 2 teaspoons of olive oil.
07To serve, divide the rice into 4 equal portions and place on individual plates.
08Top the rice with bean mixture, sprinkle with cheese and snipped cilantro.
09Serve lime wedges on the side to squeeze over all.