Zucchini, Black Bean, And Rice Skillet - cooking recipe

Ingredients

1 tablespoon pure wesson canola oil
1 1/2 cups quartered quartered lengthwise sliced zucchini
1/2 cup diced green bell pepper
1 (15 ounce) can Rosarita® Premium Whole Black Beans, drained, rinsed
1 (14 1/2 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
3/4 cup water
1 cup instant rice
1/2 cup shredded monterey jack and cheddar cheese blend

Preparation

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