ZUCCHINI, BLACK BEANS AND RICE SKILLET

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ZUCCHINI, BLACK BEANS AND RICE SKILLET image

Categories     Bean     Sauté     Squash

Yield 4 1 1/4 cups

Number Of Ingredients 13

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

Steps:

  • DIRECTIONS 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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