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Zuccini, Black Bean and Rice Skillet by


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

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