zucchini, black bean, and rice skillet
- Number of Servings: 4
Ingredients
1 tbls canola oil1.5 cups quatered lengthwise sliced zucchini.5 cup diced bell pepper green1 can (15 oz) black beans drained and rinsed1 can (14.5 oz) fire roasted diced tomatoes with garlic, undrained. Or 1 can of diced tomatoes and add some garlic.3/4 cup water1 cup instant white rice1/2 cup shredded cheese
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.
Serving Size: 4 servings of 1.25 cups
Number of Servings: 4
Recipe submitted by SparkPeople user KRULAK.
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
Serving Size: 4 servings of 1.25 cups
Number of Servings: 4
Recipe submitted by SparkPeople user KRULAK.
Nutritional Info Amount Per Serving
- Calories: 284.5
- Total Fat: 5.2 g
- Cholesterol: 3.0 mg
- Sodium: 108.7 mg
- Total Carbs: 44.8 g
- Dietary Fiber: 11.4 g
- Protein: 15.4 g
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