Zucchini, Black Bean and Rice Skillet

By Pattywak

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
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Details

Servings 4
Adapted from readyseteat.com

Preparation

Step 1

Nutrition Information*

Serving Size
4 servings (1-1/4 cups each)

Calories
276

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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.

Nutrition Information
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Amount per Serving

Calories
276

% Daily Value*

Total fat
9 g
14%

Saturated fat
3 g
17%

Cholesterol
15 mg
5%

Sodium
515 mg
21%

Carbohydrate
37 g
12%

Dietary fiber
7 g
27%

Sugars
4 g
0%

Protein
10 g
21%

Vitamin A

17%

Vitamin C

38%

Calcium

17%

Iron

21%

* Percent Daily Values are based on a 2,000 calorie diet.
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