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Zucchini, Black Bean & Rice Skillet Recipe

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This recipe for Zucchini, Black Bean & Rice Skillet is from South Pointe Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon canola oil
1 1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz.) black beans, drained & rinsed
1 can (14.5 oz.) 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
Directions:
Directions:
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. Add rice, stir well. Cover and remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

 

 

 

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