Zucchini, Black Bean, and Rice Skillet

Name: Zucchini, Black Bean, and Rice Skillet Recipe
Yield: 4
Ingredients: 1 tablespoon Pure Wesson� Canola Oil; 1-1/2 cups quartered lengthwise sliced zucchini; 1/2 cup diced green bell pepper; 1 can (15 oz each) Rosarita� Premium Whole Black Beans drained rinsed; 1 can (14.5 oz each) Hunt's� Fire Roasted Diced Tomatoes with Garlic undrained; 3/4 cup water; 1 cup instant white rice; 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Number of Servings: 4

Ingredients

1 tablespoon Pure Wesson� Canola Oil 1-1/2 cups quartered lengthwise, sliced zucchini 1/2 cup diced green bell pepper 1 can (15 oz each) Rosarita� Premium Whole Black Beans, drained, rinsed1 can (14.5 oz each) Hunt's� Fire Roasted Diced Tomatoes with Garlic, undrained3/4 cup water1 cup instant white rice1/2 cup shredded Cheddar and Monterey Jack 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.

Serving Size: makes 4 1.25-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISTINE798.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving