Instructions

1. Core, seed, and thinly slice 2 bell peppers. Thinly slice 1 small yellow onion and 4 garlic cloves.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering (make sure it’s oven-safe if you plan on broiling). Add the peppers, onion, and 1 teaspoon of the kosher salt and cook, stirring occasionally, until browned in spots and beginning to soften, about 7 minutes.
3. Meanwhile, drain and rinse 2 cans black or pinto beans. Coarsely chop 1 bunch fresh cilantro leaves and tender stems until you have 1/2 packed cup (reserve the rest for garnish). If needed, grate 4 ounces Monterey or pepper jack cheese (about 1 cup).
4. Add the garlic, 1 tablespoon chili powder, and 1 tablespoon ground cumin to the skillet and cook until the garlic is fragrant, about 1 minute. Add 2 tablespoons tomato paste and cook, stirring to coat the veggies, until it begins to darken, about 2 minutes.
5. Reduce the heat to medium low. Add the beans, chopped cilantro, 1 can diced fire-roasted tomatoes and their juices, 1/2 cup water, 1 cup cooked rice, the remaining 1 1/2 teaspoons kosher salt, and several grinds black pepper. Cook, stirring often, until the liquid is mostly evaporated and the ingredients are well mixed and warmed through, 4 to 5 minutes. Remove from the heat. Taste and season with more salt and pepper as needed (likely about 1/4 teaspoon salt).
6. Position an oven rack 6 inches from the broiling element and heat the broiler to HIGH, if using. Top the skillet with the cheese. Cover and let sit to melt the cheese, about 3 minutes. Alternatively, for a browner top, broil until the cheese is golden-brown, 1 to 2 minutes. Remove from the oven.
7. Top the skillet with more cilantro if desired. Serve with tortilla chips, lime wedges, sour cream, and/or diced avocado.