Zucchini Black Bean Skillet
Ingredients
- 1 tablespoon olive oil
- 1-1/2 cups quartered lengthwise, sliced zucchini
- 1 can black beans, drained, rinsed
- 1/2 cup diced green bell pepper
- 1 can roasted, diced garlic tomatoes, undrained
- 3/4 cup water
- 1 cup instant brown 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.
This quick recipe is easy to modify. Throw some chicken, onions, or southwest seasoning in for a little more flavor and variety.
