Zuccini, Black Bean and Rice Skillet by cpeirson


1 T EVOO 1 1/2 c sliced zucchini, quartered 1/2 c diced green pepper 1 can black beans, drained and rinsed 1 can (14.5 oz) Fire Roasted Diced Tomatoes with Garlic, undrained 3/4 c water 1 c instant rice 1/2 c shredded cheddar and monterey jack cheese blend


Saute zucchini and green pepper in EVOO for 5 min. Add beans, tomatoes and water. Increase heat and bring to a boil. Add rice and stir well. Cover and remove from heat and let stand 7 min or until liquid is absorbed. Sprinkle with cheese.

Servings: 4