Zucchini, Black Bean and Rice Skillet

Ingredients

• Canola oil

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, raw

  1 small or 118g

• Onions

  Raw

  1 small or 70g

• Red bell pepper

  Sweet, raw

  ½ cup, sliced or 46g

• Canned black beans

  Low sodium, drained

  2 cup or 520g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Water

  Plain, clean water

  ¾ cup or 178g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

Directions

1. Dice the zucchini, onion, and bell pepper.
2. Heat the oil in a large skillet over medium heat. Add the zucchini, onion, and bell pepper; cook for 5 minutes, stirring occasionally.
3. Add the canned black beans, undrained tomatoes, water, and oregano. Increase the heat and bring to a boil.
4. Add the instant rice and stir well. Cover, remove from heat, and let stand for 7 minutes or until the liquid is absorbed.

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