1-1/2 cups chopped green peppers 3 garlic cloves, minced 1 Tbsp. olive oil 1 can (14-1/2 oz.) diced tomatoes and green chilies, undrained 1 can (15 oz.) black beans, drained, rinsed 1-1/4 cups water 2 cups Minute brown rice 1/4 cup chopped cilantro 1 cup shredded colby & monterey jack cheese Cook and stir green peppers and garlic in hot oil in large skillet on medium-high heat 1 minute. Add tomatoes, beans and water; mix well. Bring to boil. Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat. Stir in cilantro; top with cheese. Let stand, covered, 5 minutes.