Black Bean, Zucchini rice dish

Okay so I cook nearly everyday except most fridays and saturdays.  But when I do I love a good meal.  I’m always trying to find ways to sneak in those vegetables to my girls and with this dish I was a winner.

Black Beans and Zucchini

1 tblsp. of olive oil

1 large zucchini, quartered and chopped

1 medium bell-pepper, chopped

1 small yellow onion, chopped

2 cloves of garlic

1 15 oz can of black beans, drained and rinsed

1 can of Rotel tomatoes original

salt and pepper to taste

1/2 water

1 cup Jasmine Rice

3/4 cup shredded Cheddar and Monterey Jack cheese blend

 

Cook 1 cup of Jasmine rice according to its package directions.  While the rice is cooking, heat oil in large skillet over medium heat.  Add zucchini, bell pepper, onions and garlic; cook for 5 minutes, stirring occasionally.  Add beans and can of Rotel tomatoes.

Add Jasmine rice, water, salt and pepper to taste; stir well.  Cover and let simmer for about 10 minutes.  Sprinkle with cheese.  Makes 4 servings.

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