Zucchini Black Bean Skillet (Meatless)

Shared by Mary Ashbach

Ingredients:

• 1 tbsp olive oil or vegetable oil

• 1 cup uncooked rice + 1¾ cups water

• ½ tsp salt

• 2 cups zucchini, quartered lengthwise and sliced

• 1 cup green pepper or sweet peppers, chopped (large pieces)

• 1 can black beans, drained and rinsed

• 1 can fire-roasted diced tomatoes, undrained

• Cheese (for topping)

Instructions:

1. Cook the rice with water and salt first.

2. In a large skillet, heat the oil over medium heat.

3. Add zucchini and green peppers, sauté for about 5 minutes. Stir occasionally. 

4. Stir in black beans and fire-roasted diced tomatoes (including the liquid).

5. Increase heat to high until boiling. 

6. Add cooked rice and stir. Continue to heat until desired consistency is reached. 

7. Sprinkle cheese on top before serving.