Zucchini, Black Bean, and Rice Skillet |
|
 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This was stolen directly from . 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! 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 |
Directions:
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.
|
|