Zucchini, Black Bean & Rice Skillet
By á-1145
Rate this recipe
4.5/5
(2 Votes)
Ingredients
- 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, uncooked
- 1/2 cup shredded Cheddar and Monterey Jack cheese blend
- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?_pin_=#_a5y_p=780081
Details
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.
- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?_pin_=#_a5y_p=780081
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