Zucchini, Black Bean, and Rice Skillet
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 244.5
- Total Fat: 3.4 g
- Cholesterol: 10.0 mg
- Sodium: 515.5 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 8.0 g
- Protein: 11.8 g
View full nutritional breakdown of Zucchini, Black Bean, and Rice Skillet calories by ingredient
Number of Servings: 4
Ingredients
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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
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.
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.