Zucchini, Black Bean & Rice Skillet
By Samantha
Rate this recipe
2.7/5
(2 Votes)
0 Picture
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, uncooked
- 1/2 cup shredded Cheddar and Monterey Jack cheese blend
Details
Servings 4
Level of difficulty Average
Preparation time 25mins
Cost Average budget
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.
Step 2
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
Review this recipe