Zucchini, Black Bean and Rice Skillet

This is a really simple to make meal. We really like it, except that McKay begs me to put meat in it. So every once in while I put sausage in it.
by: Ash 

4/5 stars

 Ingredients

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

  Directions

  1. 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.
  2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

     Nutrition Information

     Serving Size	4 servings (1-1/4 cups each)
     Calories	276