Zucchini, Black Bean, and Rice Skillet

 

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

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.

Nutritional Information:

4 servings (1-1/4 cups each) Calories 276; Total Fat 9 g (Saturated Fat 3 g); Cholesterol 15 mg; Sodium 515 mg; Carbohydrate 37 g; (Dietary Fiber 7 g, Sugars 4 g); Protein 10 g; Percent Daily Values*: Vitamin A 17%; Vitamin C 38%; Calcium 17%; Iron 21%
* Percent Daily Values are based on a 2,000 calorie diet.