Try this Zucchini, Black Bean and Rice Skillet recipe, or contribute your own.
Suggest a better descriptionHeat 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.
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 468 | ||
Calories from Fat: 179 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 11.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 17.3mg | 5 % | |
Sodium 115.3mg | 4 % | |
Potassium 668.1mg | 18 % | |
Total Carbohydrate 58.8g | 17 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 51.1g | ||
Protein 14.6g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 468
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