Ingredients

  • 1 tbsp canola oil
  • 1 small zucchini, quartered lengthwise, sliced
  • 1/2 C onion, chopped
  • 1 bell peppers, green, diced
  • 1 15 oz can black beans, drained and rinsed
  • 1 14.5 oz can tomatoes, diced, undrained
  • 3/4 C water
  • 1/4 tsp dried oregano
  • 2 C rice, cooked
  • 1/2 C cheddar cheese, shredded

Instructions

  1. Heat oil in large skillet over medium heat. Add zucchini, onion and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes, water and oregano. 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.