Zucchini, Black Bean and Rice Skillet

Ingredients

• Canola oil

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Onions

  Raw

  ½ cup, chopped or 80g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Black beans

  Mature seeds, raw

  2 cup or 388g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Water

  Plain, clean water

  ¾ cup or 178g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. Dice zucchini, onion, and bell pepper.
2. Heat oil in large skillet over medium heat. Add zucchini, onion, and bell pepper; cook 5 minutes, stirring occasionally.
3. Add beans, undrained tomatoes, water, and oregano. Increase heat and bring to a boil. Add rice and stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed.

Similar Foods

• Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato
• Spinach and Black Bean Skillet
• Black Beans and Rice
• Black Bean Chili with Paprika Yogurt and Zucchini Ribbons
• Easy Black Beans and Rice
• Black Beans, Carrots, and Rice