Zucchini, black bean and rice skillet

By johandi

Ingredients

• 1 tbsp canola oil
• 1 1/2 cups sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) black beans, drained, rinsed
• 1 can (14.5 oz each) roasted diced tomatoes and garlic, undrained
• 3/4 cup water
• 1 cup instant white rice
• 1/2 cup shredded cheddar and monterey jack cheese

Details

Servings 4
Adapted from readyseteat.com

Preparation

Step 1

Heat oil in large skillet over medium heat
Add zucchini and bell pepper, 5 minutes
Add beans, undrained tomatoes and water
Increase heat and bring to a boil
Add rice, cover and remove from heat and let stand 7 minutes or until liquid is absorbed
Sprinkle with cheese