Zucchini, Black Bean & Rice Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp olive oil 1 1/2 cups zucchini, quartered lengthwise1 medium green bell pepper, diced 1 can (15oz) low sodium black beans, drained, rinsed 1 can (14.5oz) no salt added diced tomatoes, undrained 2 cloves garlic, minced3/4 cup water Salt & pepper, to taste1 cup instant white rice, uncooked 1/2 cup fat free cheddar cheese, shredded
1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper and cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice, season with salt & pepper and and stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese and serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
2. Add rice, season with salt & pepper and and stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese and serve immediately.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 234.6
- Total Fat: 1.5 g
- Cholesterol: 2.5 mg
- Sodium: 343.8 mg
- Total Carbs: 46.0 g
- Dietary Fiber: 7.4 g
- Protein: 13.5 g
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