Zucchini, Black Bean and Rice Skillet

Ingredients:

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)

Directions:

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.

Recipe taken from: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?utm_source=OutBrain&utm_medium=OutBrain&utm_campaign=OutbrainSummer