Zucchini, Black Bean and Rice Skillet

I'm not sure why I've been making mostly vegetarian meals lately, but I've been finding some good ones so I'm not complaining.  Here's a really easy and tasty meal I made for dinner tonight!

 

 

Zucchini, Black Bean and Rice Skillet

• 1 T Canola Oil
• 1 1/2 C Sliced Zucchini, quartered
• 1/2 C green pepper, diced
• 15 oz can Black Beans, drained and rinsed
• 14.5 oz can Diced Tomatoes (with garlic - or add garlic)
• 3/4 C Water
• 1/2 C Shredded cheese (type of your choice)
• 1 C Rice, Instant (I used brown rice)

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.

For me, letting it stand the 7 minutes wasn't enough to get the liquid to absorb into the rice.  I left it on the heat (low) until the liquid was absorbed and the rice was fluffy.

This recipe makes a lot, so it'd be good for a dinner for family / friends or if you want leftovers for weekday meals.