Katherine - Zucchini, Black Bean and Rice Skillet

This recipe is great. If you plan on having leftovers then don't put the cheese on the whole thing. Since I'm only me I always have leftovers. So I put it in a tortilla and put the cheese on top of that. You can also try adding a little more garlic for flavor. 

Total time is probably about 20 minutes


inGREDIENTS

• 1 tablespoon Oil 
• 1-1/2 cups quartered lengthwise, sliced zucchini 
• 1/2 cup diced green bell pepper 
• 1 can Whole Black Beans, drained, rinsed
• 1 can (Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant brown 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.