Zucchini, Black Bean and Rice Skillet
Minutes Prep time: 25
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 30
Servings: 4
Difficulty: easy
1 tablespoon canola oil
1 small zucchini, quartered lengthwise, sliced (about 1 1/2 cups)
1/2 cup chopped onion
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
1/4 teaspoon dried oregano
1 cup instant white rice, uncooked
1/2 cup shredded Cheddar and Monterey Jack cheese blend
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 170 mg | 17% |
Carbohydrate | 38 g | 13% |
Cholesterol | 14 mg | 5% |
Total Fat | 9 g | 14% |
Iron | 4 mg | 20% |
Calories | 278 kcal | 14% |
Sodium | 519 mg | 22% |
Protein | 10 g | 20% |
Saturated Fat | 3 g | 15% |
Sugars | 4 g | 0 |
Vitamin C | 18 mg | 31% |
Heat oil in large skillet over medium heat. Add zucchini, onion and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes, water and oregano. 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.
Zucchini, Black Bean and Rice Skillet