Monday, January 16, 2012

Zucchini, Black Bean and Rice Skillet

 Picture and Recipe from Ready Set Eat

1 tablespoon Canola Oil
1-1/2 cups quartered lengthwise, sliced zucchini 
1/2 cup diced green bell pepper
1 can (15 oz) Whole Black Beans, drained, rinsed
1 can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes with Garlic
3/4 cup water
1 cup instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese blend

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; removefrom heat and let stand
7 minutes or until liquid is absorbed.  Sprinkle with cheese.

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