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Zucchini, Black Bean and Rice Skillet
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Brief Description
Instant rice makes this vegetarian dish very quick and easy.
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Main Ingredient
rice
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Category: Vegetarian
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Cuisine: Southwestern
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Prep Time: 10 min(s)
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Cook Time: 17 min(s)
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Recipe Type: Public
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Source:
http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html
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Tags:
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Notes:
Per serving: Calories - 276; total fat - 9g; sat. fat - 3g; cholesterol - 15mg; sodium - 515mg; carbohydrates - 37g; dietary fiber - 7g; sugars - 4g; protein - 10g.
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Posted By: buspro
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Posted On: Feb 17, 2015
Number of Servings:
Ingredients:
- 1 tablespoons - olive oil
- 1 1/2 cups - quartered lengthwise, sliced zucchini
- 1/2 cups - diced green bell pepper
- 1 cans - (15 oz each) black beans rinsed, drained
- 1 cans - (14.5 oz each) fire roasted diced tomatoes with garlic
- 3/4 cups - water
- 1 cups - instant white or brown rice, uncooked
- 1/2 - cup shredded Cheddar and Monterey Jack cheese blend optional
Directions:
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.
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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