' Zucchini, Black Bean and Rice Skillet with Tempranillo - Vino Mas
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Zucchini, Black Bean and Rice Skillet with Tempranillo

INGREDIENTS:  
  •  1 tablespoon Olive Oil Or Canola Oil
  • 1 small zucchini, quartered lengthwise, sliced (about 1 1/2 cups)
  • 1/2 cup chopped onion
  • 1/2 cup diced green bell pepper
  • 1 cup corn (optional)
  • 1 can Whole Black Beans, drained, rinsed
  • 1 can Fire Roasted Diced Tomatoes with Garlic, undrained
  • 1 cup water
  • 1/4 teaspoon dried oregano
  • 1 tsp cumin
  • Salt and Pepper, to taste
  • 1/4 cup fresh Cilantro, minced
  • 1/8 cup fresh Orgeano (Optional)
  • 1 cup instant white rice, uncooked
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend
DIRECTIONS: 

STEP 1:  Heat oil in large skillet over medium heat. Add zucchini, onion and bell pepper; cook 5-8 minutes, stirring occasionally untill sofened. Add beans, undrained tomatoes, water, cumin, oregano and salt & pepper. Increase heat and bring to a boil.

STEP 2:  Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed.

STEP 3: Sprinkle with cheese and garnish with fresh cilantro and Oregano (if you are useing)

Paired with ERCAVIO Tempranillo
Adapted from Ready Set Eat





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