Black Bean and Zuchinni Rice Skillet
Black Bean and Zucchini Rice Skillet is a low cost, easy and vegetarian meal. It's a win-win-win!
- 1 tbsp olive oil
- 1 zucchini, sliced and quartered
- 1 onion, chopped
- 1 bell pepper, diced
- 1 15 oz can black beans, rinsed and drained
- 1 14.5 oz can petite diced tomatoes
- 1¼ cup water (or vegetable or chicken broth)
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp thyme
- 1 ½ cup instant white rice, uncooked
- 1 cup shredded Cheddar cheese
- salt and pepper to taste
Heat oil in a large skillet and sauté onions, peppers and zucchini for about 5 mins.
Add drained beans, undrained tomatoes, water and seasonings. Bring to a boil.
Add in rice and stir well. Cover and cook on the lowest heat setting possible for 7 mins. Stir half way through to prevent rice burning on the bottom.
Once rice is soft, sprinkle with cheese and cover until cheese is melted. Salt and pepper individual servings to taste.
Serving: 6g | Calories: 260kcal | Carbohydrates: 33.1g | Protein: 11.1g | Fat: 9.7g | Saturated Fat: 4.5g | Cholesterol: 20mg | Sodium: 394mg | Potassium: 490mg | Fiber: 4.6g | Sugar: 4.5g | Calcium: 186mg | Iron: 3mg