Zucchini, Black Bean and Rice Skillet

By Katecooks

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 Protein 10 g Vitamin A 834 iu 17% Vitamin C 23 mg 38% Calcium 174 mg 17% Iron 4 mg 21% - See more at:

Ingredients

• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini on sale
• 1 local deals for
• Baby Zucchini Squash
• Squash Zucchini / Courgette
• 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

Preparation

Step 1

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.

2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.