Okay so I cook nearly everyday except most fridays and saturdays. But when I do I love a good meal. I'm always trying to find ways to sneak in those vegetables to my girls and with this dish I was a winner.
1 large zucchini, quartered and chopped
1 medium bell-pepper, chopped
1 small yellow onion, chopped
2 cloves of garlic
1 15 oz can of black beans, drained and rinsed
1 can of Rotel tomatoes original
salt and pepper to taste
1 cup Jasmine Rice
3/4 cup shredded Cheddar and Monterey Jack cheese blend
Cook 1 cup of Jasmine rice according to its package directions. While the rice is cooking, heat oil in large skillet over medium heat. Add zucchini, bell pepper, onions and garlic; cook for 5 minutes, stirring occasionally. Add beans and can of Rotel tomatoes.
Add Jasmine rice, water, salt and pepper to taste; stir well. Cover and let simmer for about 10 minutes. Sprinkle with cheese. Makes 4 servings.