Ingredients

1 tablespoon pure wesson canola oil
1 1/2 cups quartered quartered lengthwise sliced zucchini
1/2 cup diced green bell pepper
1 can Rosarita & reg ; Premium Whole Black Beans , drained , rinsed
1 can Hunt 's & reg ; Fire Roasted Diced Tomatoes , undrained
3/4 cup water
1 cup instant rice
1/2 cup shredded monterey jack and cheddar cheese blend
This Zucchini, Black Bean, and Rice Skillet recipe is a simple but tasty dish that can be made in under 30 minutes. It's a perfect option for busy weeknights when you need a healthy and satisfying meal. This vegetarian recipe has a mild and flavorful taste which is suitable for everyone, from kids to adults. The black beans and zucchini are cooked with diced tomatoes and rice to make a delicious and filling skillet meal. You can customize the recipe by adding spices, herbs, or meat according to your preference.

Instructions

1.Heat canola oil in a skillet over medium-high heat.
2.Add zucchini and green bell pepper to the skillet and sauté for 5 minutes.
3.Stir in the black beans, undrained diced tomatoes, and water.
4.Bring to a boil over high heat.
5.Stir in the instant rice and bring back to a boil.
6.Reduce heat to low and simmer for 5 minutes.
7.Sprinkle shredded cheese on top of the skillet and cover with a lid.
8.Cook until cheese is melted, for about 1 minute.
9.Serve hot and enjoy!

PROS

This recipe is quick, easy, and healthy with only 244 calories per serving.

It’s vegetarian and gluten-free, making it a great option for people with dietary restrictions.

CONS

The combination of flavors may not be suitable for everyone’s taste buds.

Some people may find the recipe bland if they prefer more spicy or flavorful dishes.

HEALTH & BENEFITS

This Zucchini, Black Bean, and Rice Skillet recipe is packed with health benefits.
The black beans are a good source of protein and fiber while the zucchini is rich in antioxidants and vitamin C.
Overall, this recipe is a great option for vegans, health enthusiasts, and people who want to try new, healthy meals.

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