zucchini, black bean, and rice skillet

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of zucchini, black bean, and rice skillet calories by ingredient



Number of Servings: 4

Ingredients

    1 tbls canola oil
    1.5 cups quatered lengthwise sliced zucchini
    .5 cup diced bell pepper green
    1 can (15 oz) black beans drained and rinsed
    1 can (14.5 oz) fire roasted diced tomatoes with garlic, undrained. Or 1 can of diced tomatoes and add some garlic.
    3/4 cup water
    1 cup instant white rice
    1/2 cup shredded cheese

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: 4 servings of 1.25 cups

Number of Servings: 4

Recipe submitted by SparkPeople user KRULAK.

TAGS:  Vegetarian Meals |