Zucchini, Black Bean & Rice

Tonight I made this for dinner:

Super delish and very filling.  My kids didn't eat it (shocker) but my hubby loved it.  Enjoy!

This recipe is from HERE 

 I did switch out a few things:

*I used olive oil instead of canola oil...I just like the taste better
*I used roasted red peppers instead of a green bell pepper
*I used shredded mozzarella instead of the cheddar
*I used brown rice (the already made, just warm up kind from Trader Joes), if you use this option, you don't need the water.  I cooked the rice in the microwave and added it to the skillet

NUTRITION INFORMATION*

Serving Size	4 servings (1-1/4 cups each)
Calories	276

INGREDIENTS

• 1 tablespoon Pure Wesson® 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.

~Britney