Zucchini, Black Bean and Rice Skillet

Ingredients

 

1 tablespoon canola oil
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz each) whole black beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained

3/4 cup water

1 cup instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese blend

Directions

 

1. 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.
2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.