Zucchini, Black Bean, and Rice Skillet

Adapted From Ready Set Eat

I love Zucchini and use it in as many meals as I can. After making a couple loafs of Zucchini Bread, I still had left over zucchini. So, I decided to look for a quick healthy meal to make. Growing up, my family had a lot of Mexican food. Any time we went out to eat, if dad was with, it was guaranteed that we would find a Mexican restaurant. This history has caused me to keep black beans on the shelf and jalapeños in the fridge for the moments when I crave a bit of Mexican food. 

All this to say, I searched for a mexican dish with zucchini, black beans, and jalapeño. Here's what I found, including the additions I made:

Ingredients: 

1 Tablespoon canola oil

1.5 cup sliced and quartered zucchini

1/2 cup diced green peppers

1-2 diced jalapeños 

1 15oz can black beans, rinsed and drained

1 14.5oz can diced tomatoes with garlic*

Spices: Chili Powder and Cayenne Pepper

Juice of 1/2 lime

3/4 cup water

1 cup instant rice (brown or white), uncooked

1/2 cup shredded Cheddar and Monterey Jack mix cheese

*can substitute fresh tomatoes and minced garlic

Instructions:

1. Heat oil in large skillet over medium heat. Add zucchini and peppers. Cook 5 minutes, stirring occasionally.

2. Add beans, undrained tomatoes, and water. Stir in Spices and lime juice. 

Increase heat; Bring to a boil. 

3. Add rice, stir well. Cover, remove from heat. Let stand for 7 minutes or until liquid is absorbed.

4. Sprinkle with cheese, serve with tortilla chips or tortillas.