zucchini, black bean and rice skillet

Name: Zucchini, Black Bean and Rice Skillet
Prep time: 30 min
Cook time: 5 min
Yield: 4
Cuisine: American
Ingredients: 1 tablespoon(s) canola oil; 1 1/2 cup(s) quartered lengthwise, sliced zucchini; 1/2 cup(s) diced green pepper; 1 can(s) (15 oz.) whole black beans, drained and rinsed; 1 can(s) (14.5 oz.) fire roasted diced tomatoes with garlic, undrained; 3/4 cup(s) water; 1 cup(s) instant white rice, uncooked; 1/2 cup(s) shredded cheddar and monterey ack cheese blend

27 Pinches 1 Photo

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Anywhere, AL

Updated on Jun 16, 2014

This is a very quick and easy recipe, all cooked in one skillet.

Rate

prep time 30 Min

cook time 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon canola oil
1 1/2 cups quartered lengthwise, sliced zucchini
1/2 cup 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 cup water
1 cup instant white rice, uncooked
1/2 cup shredded cheddar and monterey ack cheese blend

How To Make zucchini, black bean and rice skillet

Step 1

Heat oil in a large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally.

Step 2

Add beans, undrained tomatoes and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
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