BLACK BEANS WITH PEPPERS & RICE

BLACK BEANS WITH PEPPERS & RICE 1 tablespoon olive oil 1 each medium sweet yellow, orange and red pepper, chopped 1 large onion, chopped 2 garlic cloves, minced 2 cans (15 ounces each) black beans, rinsed and drained 1 package (8.8 ounces) ready-to-serve brown rice 1-1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 1-1/2 cups shredded Mexican cheese blend, divided 3 tablespoons minced fresh cilantro In a large skillet, heat oil over medium-high heat. Add peppers, onion and garlic; cook and stir 6-8 minutes or until tender. Add beans, rice, cumin and oregano; heat through. Stir in 1 cup cheese; sprinkle with remaining cheese. Remove from heat. Let stand, covered, 5 minutes or until cheese is melted. Sprinkle with cilantro.