zucchini, black bean and rice skillet

Ingredients For zucchini, black bean and rice skillet

• 1 Tbsp

  canola oil
• 1 1/2 c

  quartered lengthwise, sliced zucchini
• 1/2 c

  diced green pepper
• 1 can

  (15 oz.) whole black beans, drained and rinsed
• 1 can

  (14.5 oz.) fire roasted diced tomatoes with garlic, undrained
• 3/4 c

  water
• 1 c

  instant white rice, uncooked
• 1/2 c

  shredded cheddar and monterey ack cheese blend