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Mexican Rice

1 Cup Chopped Red, Yellow And Green Sweet Peppers
2/3 Cup Chopped Onion
2 Medium Size Jalapeno Peppers Minced With Seeds Removed
2 Cloves Garlic Minced
1 Tablespoon Vegetable Oil
1 1/2 Cups Chopped Tomatoes
2 Tablespoons Snipped Cilantro
Pinch Of Salt
2 Cups Cooked Brown Rice
1 Can Garbanzo Beans Drained
1 Cup Shredded Monterrey Jack Cheese

Serving Size 8
289 Calories Per Serving
8 Grams Of Fat

Cooking Directions:
In a large saucepan cook sweet peppers, onions, jalapeno, peppers and garlic in hot oil for about 5 minutes until tender but still crispy, stirring often. Stir in tomatoes, cilantro and salt reduce heat to a simmer and cook uncovered for an additional 5 minutes. Add cooked rice, garbanzo beans and half of shredded cheese stir briskly to combine. Fold mixture into a baking pan top dish with the rest of the cheese. Bake uncovered 20 minutes. Serve it  warm.
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