Zucchini, Black Bean, and Rice Skillet
photo by Jadelabyrinth
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
5 cups
- Serves:
- 4
ingredients
- 14.79 ml pure wesson canola oil
- 354.88 ml quartered quartered lengthwise sliced zucchini
- 118.29 ml diced green bell pepper
- 425.24 g can Rosarita® Premium Whole Black Beans, drained, rinsed
- 411.06 g can Hunt's® Fire Roasted Diced Tomatoes, undrained
- 177.44 ml water
- 236.59 ml instant rice
- 118.29 ml shredded monterey jack and cheddar cheese blend
directions
- Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
- Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
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Reviews
-
We enjoyed this for dinner tonight. It is very healthy and easy to make. I followed the recipe as stated except for using brown rice as you suggested. I think it could have used a little more seasoning, but otherwise it was good. The directions for cutting the zucchini confused me a bit, so I quartered it lengthwise, then sliced. But you could quarter it, then slice lengthwise. Thanks for a quick meal! I made for PAC Fall 2012.