Zucchini Black Beans And Rice Skillet Recipes

ZUCCHINI, BLACK BEAN, AND RICE SKILLET

Zucchini, Black Bean, and Rice Skillet image

This was stolen directly from Readyseteat.com. Our family really enjoyed it and I loved how easy, inexpensive and healthy it was. I use instant brown rice (and just cook it a little longer) and vegi stock in place of the water. Feel free to add sour cream, avocado, jalepenos or whatever floats your boat!

Provided by jennyblender

Categories One Dish Meal

Time 30m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon pure wesson canola oil
1 1/2 cups quartered quartered lengthwise sliced zucchini
1/2 cup diced green bell pepper
1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
1 (14 1/2 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
3/4 cup water
1 cup instant rice
1/2 cup shredded monterey jack and cheddar cheese blend

Steps:

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.

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