Mexi-rice

Here's another recipe I came up with using some of the vegetables from the garden.

Mexi-Rice

1/2 green pepper, sliced

1/2 red pepper, sliced

1/2 yellow pepper, sliced

1/2 onion, sliced

2 cups instant rice

1 can rotel

1 can black beans, drained

chili powder, garlic, cilantro, cumin

Cook rice (seasoned to taste) according to package directions. Meanwhile, saute peppers & onions in olive oil until tender. Add rotel & beans, cook thouroughly. Add rice & again, season to taste.

*You can save time by using frozen vegetables already sliced. Also, to make this a little thicker, you could add refried beans.