Zucchini, Black Beans And Rice Skillet

• NGREDIENTS
• 1 tablespoon Pure Wesson(R) Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita(R) Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt's(R) Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant white rice, uncooked
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend
• NUTRITION INFORMATION*
• Serving Sizet servings (1-1/4 cups each)
• Caloriest76
• View complete nutrition information

1. DIRECTIONS
2. 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.
3. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

ngredients, canola oil, quartered lengthwise, green bell pepper, black beans, tomatoes, water, instant white rice, information, nutrition information

Taken from www.epicurious.com/recipes/member/views/zucchini-black-beans-and-rice-skillet-53075321 (may not work)