Friday, February 3, 2012
The only change I made was on the rice. The recipe calls for instant rice but I never have that on hand. Instead I cooked 1 cup of rice and then mixed it into the skillet. This is a meatless meal and I promise you won't miss the meat. If you want extra protein you could substitute quinoa for the rice.
Zucchini, Black Bean, and Rice Skillet
Recipe from Ready, Set, Eat
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
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; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.