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Zucchini, Black Bean and Rice Skillet
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Brief Description
One dish complete dinner that's filling and vegetarian.
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Main Ingredient
black beans
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Category: Vegetarian
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 12 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Add some cumin or red pepper for a little added flavor and heat; optional to top with sour cream, too.
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Posted By: cookingmama
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Posted On: Aug 25, 2015
Number of Servings:
Ingredients:
- 1 tablespoons - canola oil
- 1 1/2 cups - zucchini quartered lengthwise, sliced
- 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 undrained
- 3/4 cups - water
- 1 cups - instant brown rice, uncooked
- 1/2 cups - shredded cheddar and Monterrey Jack cheese blend
Directions:
1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally.
2. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
3. 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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