Zucchini, Black Bean & Rice Skillet

By á-1145

Ingredients

• Produce
• 1 can (15 oz each) rosarita premium whole black beans
• 1/2 cup Green bell pepper
• 1 1/2 cups Zucchini and/or yellow squash
• 1 cup brown rice, instant
• 1 tbsp Wesson canola oil, Pure
• 1/2 cup Cheddar and monterey jack cheese blend
• 3/4 cup Water
• 1 can (14.5 oz each) hunt's® fire roasted diced tomatoes with garlic, undrained or can of rotel

Preparation

Step 1

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.
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