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Post by mandie68 on Aug 24, 2012 16:16:03 GMT -5
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) Rosarita® Premium 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
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.
***I also use olive oil instead of canola and I add corn and bell pepper.
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