Zucchini, black bean and rice skillet

Zucchini, black bean and rice skillet

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon Pure Wesson® Canola Oil

  • 1-½

    cups quartered lengthwise, sliced zucchini

  • ½

    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

  • ¾

    cup water

  • 1

    cup instant white rice

  • ½

    cup shredded Cheddar and Monterey Jack cheese blend

  • NUTRITION INFORMATION*

  • Serving Size 4 servings (1-¼ cups each)

  • Calories 276

  • View complete nutrition information

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

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