Zucchini, Black Bean and Rice Skillet
1 tablespoon coconut oil
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz each) Black Beans, drained, rinsed
1 can (14.5 oz each) Fire Roasted Diced Tomatoes with Garlic, undrained
3/4 cup water
1 cup instant white rice (I personally would swap this out and use brown rice)
1/2 cup shredded Cheddar and Monterey Jack cheese blend
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.