Source: dLife

Green chili and black bean skillet casserole with rice, tomatoes, onions, and cheddar cheese.

Servings

1 cup cold water
0.5 cup quick cooking brown rice
3 yellow onion , chopped
0.5 tsp ground turmeric
6 oz fresh cherry tomatoes , cut into quarters
15 oz low sodium canned black beans , rinsed and drained
4 oz canned green chili peppers , chopped
1 tbsp fresh lime juice
0.75 tsp ground cumin
0.5 tsp salt
1 cup Cheese, cheddar, fat free, shredded

1 Bring water to a boil in a nonstick skillet. Put the rice, onion, and turmeric in the pan and return to a boil. Decrease the heat, cover, and let simmer for approximately 25 minutes until the rice is done.
2 Mix in the rest of the ingredients except the cheese. Take away from the heat, sprinkle with cheese, cover, and let sit for 5 minutes until cheese melts.

Serve with low fat corn muffins.