Monday Morning in the Kitchen: Colorful Southwestern Skillet Dinner

I've mentioned before I will sometimes plan dinner around the sour cream (for example).  Well, this dinner's inspiration came from the big bowl of pico de gallo sitting in my refrigerator.  At first, I thought I'd make stuffed peppers, but then I thought, "Who am I kidding?  I don't even like stuffed peppers, but I don't mind little bites of bell peppers." Thus, in the middle of dinner preparations, the plan changed. 

Colorful Southwestern Skillet Dinner

2 c. cooked brown rice
1 (15-oz) can black beans
2 green bell peppers, chopped
2 c. corn
2 c. pico de gallo
shredded cheese to sprinkle over top
olive oil

Heat a bit of olive oil in a skillet.  Saute the peppers for a few minutes, then add in the rice, beans, corn, and pico de gallo.  Cook until hot, stirring occasionally.  Add shredded cheese on top and heat for a few minutes more. 

Thanks for color!


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