Zucchini, Black Bean, and Rice Skillet

(from Erin Klostermann’s recipe box)

Prep time: 30 minutes
Cook time: 25 minutes
Serves 4 people

Categories: Casserole

Ingredients

  • 1 tablespoon Pure Wesson® Canola Oil
  • 1-1/2 cups quartered lengthwise, sliced zucchini
  • 1/2 cup diced green bell pepper
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
  • 3/4 cup water
  • 1 cup instant white rice
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Directions

  1. 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.

  2. 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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