1 tablespoon oil
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1/2 cup chopped onion
1 can (15 oz each) Whole Black Beans, drained, rinsed
1 can corn (15 oz)
1 can (14.5 oz each) Rotel Tomatoes, undrained
3/4 cup water
1 cup Instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese blend
DIRECTIONS
Heat oil in large skillet over medium heat. Add zucchini, onion and bell pepper; cook 5 minutes, stirring occasionally. Add beans,corn 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.
*Note you can add some cumin (comino) to your taste to give it more of a mexican food taste. If you use non istant rice, then increase to water to 1 cup. I also used it to stuff bell peppers :)
No comments:
Post a Comment