Tuesday, September 3, 2013

Zucchini, Black Bean and Rice Skillet

Zucchini, Black Bean and Rice Skillet

1 tbsp olive oil
2 zucchini, quartered lengthwise and sliced
1/2 green bell pepper, chopped
1 can black beans, drained and rinsed
1 can Hunt's Fire Roasted Diced Tomatoes, undrained
3/4 cup water
1 cup instant brown rice, uncooked
1/2 cup shredded cheddar cheese (optional)

Heat oil in large skillet over medium heat.  Add zucchini and bell pepper, cook 5 minutes, stirring occasionally.  Add beans, tomatoes and water.  Increase heat and bring to a boil.  
Add rice; stir well.  Reduce heat and simmer for 7-10 minutes or until liquid is absorbed.  Remove from heat, add cheese, cover and let stand until cheese is melted.  

Serve with salad or steamed vegetable for complete meal.  I used the leftovers in flour tortilla as a quesadilla and burrito, which was also very tasty.

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