A New Tried-And-True Recipe

     Hello! A while ago when I was looking for recipes on pinterest, I found a recipe for a Zucchini Black Bean and Rice skillet that looked really good, so I saved it for later use. Tonight, I finally got a chance to try it out and made it for dinner for my parents and I. Instead of rice I used quinoa (I figured it needed some protein so it was more filling, and quinoa is a good rice substitute), and I didn't have green bell peppers to put in it, but it tasted amazing. And the best part? It's super easy to make. Since it's a dish that is healthy and great for those looking for healthier options, I thought I would share it. Here it is:

Zucchini Black Bean and Rice Skillet

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) Rosarita Premium Whole Black Beans, drained and rinsed
• 1 can (14.5 oz) Hunt's Fire Roasted Diced Tomatoes with garlic
• 3/4 cup water
• 1 cup instant white rice, uncooked (quinoa is great too!)
• 1/2 cup shredded cheddar and monterey jack cheese blend

Instructions:

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. Sprinkle with cheese.

Nutrition Information:

Servings: 4 (1 1/4 cups serving size)

Calories: 276

     Well, I hope you enjoy this one! I am definitely making it again. My parents didn't really think they would like it, and after dinner they were thinking of different ways you could cook it or other things that we could put in it! We all wished I had made more for later... maybe next time.

My Progress:

Pounds lost: 41.6 (YES!)

Inches lost: 68