Zucchini, Black Bean, and Rice Skillet
This was stolen directly from Readyseteat.com. Our family really enjoyed it and I loved how easy, inexpensive and healthy it was. I use instant brown rice (and just cook it a little longer) and vegi stock in place of the water. Feel free to add sour cream, avocado, jalepenos or whatever floats your boat!
INGREDIENTS
Nutrition- 1tablespoon pure wesson canola oil
- 1 1⁄2cups quartered quartered lengthwise sliced zucchini
- 1⁄2cup diced green bell pepper
- 1(15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
- 1(14 1/2 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
- 3⁄4cup water
- 1cup instant rice
- 1⁄2cup shredded monterey jack and cheddar cheese blend
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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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