Amazing Dinner - had to share :)

Zucchini, Black Bean and Rice Skillet

Ingredients:
• 1 tablespoon Pure Wesson Canola Oil
• 1½ cups quartered lengthwise sliced zucchini
• ½ cup diced green pepper
• 1 can (15oz) Rosarita Premium Whole Black Beans
• 1 can (14.5oz) Hunt’s Fire Roasted Diced Tomatoes with Garlic, undrained
• ¾ cup water
• 1 cup instant white rice
• ½ cup shredded Cheddar and Monterey Jack cheese blend

Directions:
1. Heat oil in a large skillet over medium heat.
2. Add zucchini and bell pepper, cook 5 minutes stirring occasionally
3. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
4. Add rice; stir well. Cover and remove from heat. Let stand for 7 minutes or until the liquid is absorbed.
5. Sprinkle with cheese and serve.

Nutritional Facts:
Serving Size: 1¼ cup, 4 servings total
Calories: 276 per serving
Fat: 9g (Saturated Fat 3g)
Cholesterol: 15mg
Sodium: 515mg
Carbs: 37g
Fiber: 7g
Sugars: 5g
Protein: 10g