Black Beans and Veggies with Brown Rice

Ingredients

• Canned black beans

  Low sodium, drained

  1 ½ cup or 390g

• Brown rice

  Medium-grain, raw

  ½ cup or 95g

• Salsa verde

  Campbell soup company, pace

  4 tbsp or 64g

• Zucchini

  Summer squash, includes skin, raw

  ½ cup, chopped or 62g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Vegetable oil spread

  Margarine-like, unspecified oils, approximately 37% fat, with salt

  1 tsp or 5g

• Cheddar or colby cheese

  Low fat

  1 oz or 28g

Directions

1. Prepare the brown rice according to the package's instruction.
2. In a pan, heat the vegetable oil and saute the chopped red bell pepper and chopped zucchini. Cook until vegetables are tender
3. Add the black beans (including the cooking liquid) to the vegetables. Add the salsa and heat through.
4. Turn off the heat and mix the brown rice and cheese into the bean and vegetable mixture.

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