Tuesday, February 23, 2016

Zucchini, Rice, & Beans

Zucchini, Rice, & Beans
1 large zucchini, diced
1 small green bell pepper, diced
1 T vegetable oil
1- 15.25 oz can black beans, drained and rinsed
1- 14.5 oz can fire-roasted tomatoes
3/4 c water
1 c instant rice, uncooked
1 c Cheddar cheese

1. In a large pan over medium heat, saute zucchini and pepper in oil for a few minutes until slightly tender, stirring occasionally.
2. Add beans, tomatoes, and water; increase heat to high and bring to a boil.
3. Remove from heat, stir in rice, and let stand, covered, for 7 minutes, until rice is cooked; stir in cheese.

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