Zucchini, Black Bean, and Rice Skillet

276 Calories per 1 and 1/4 Cup

Since zucchini is my favorite veggie right now, I loved this skillet. I loved being able to just throw it all in there and not have a huge mess to clean up. I think this one took about 20 minutes to make- and the part that took the longest was cooking the rice. I didn't use instant rice, I used "real" rice- I figured that would be less sodium. Once again, this meal had a ton left over afterwards and it was really good heated up the 2nd time.

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.

Nutritional Info: 

Serving Size 1 1/4 Cup; Calories 276

Source: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414