Zucchini, black bean and rice skillet

By Beckylynn

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
• NUTRITION INFORMATION*
• Serving Size 4 servings (1-1/4 cups each)
• Calories 276
• View complete nutrition information

Details

Adapted from readyseteat.com

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.