Zucchini, Black Bean and Rice Skillet
25Prep Time Minutes
30Total Time Minutes
6Number of 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
|% Daily Value|
|Total Fat||9 g||14%|
|Saturated Fat||3 g||17%|
|Dietary Fiber||7 g||27%|
|Vitamin C||23 mg||38%|
|Vitamin A||834 iu||17%|
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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