| |
| |
| 1 Tbs |
|
Canola Oil |
|
| 1- 1/2 cups |
|
quartered lengthwise, sliced zucchini |
|
| 1/2 cup |
|
diced green bell pepper |
|
| 1 can |
|
Black Beans, drained, rinsed |
|
| 1 can |
|
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 |
|
|
|
| |
| 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. |
|
| |
| Preparation time: 25 minutes |
| Ready in: 30 minutes |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|