Tuesday, September 3, 2013
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.