Monday, September 10, 2012

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

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