Zucchini, Black Bean, and Rice Skillet

That sure is a long name.  I should probably just call it "Pretty Skillet" for short, because I love just watching all of the colors get all happy together while they are simmering away.
This was another Pinterest find, but the original recipe can be found here.  I altered it just a bit, using whole grain rice instead of the instant white rice.

• 1 T oil
• 1.5 cups zucchini, quartered lengthwise and sliced
• 1/2-1 cup diced green bell pepper
• 1 can black beans, rinsed
• 1 can fire roasted diced tomatoes with garlic, undrained
• 1 cup whole grain rice, cooked
• Cheddar and Monterey Jack cheese blend

1. Cook rice and set aside. (I cooked this during the kids' rest time and prepared all of the veggies.  Once supper time rolled around, it made it super easy to toss together.)
2. Heat oil in large skillet over medium heat.  Add zucchini and bell pepper; cook 5 minutes, stirring occasionally.
3. Add beans & undrained tomatoes; bring to a boil.
4. Add rice; stir well.
5. Once everything is nice and hot, remove from heat.
6. Sprinkle with cheese, cover, and let stand until cheese is melted.

What a quick and easy (and pretty) way to get lots of veggies in one dish!  This will be a great dish to take to work for lunch....and it went great with the Melty Chicken, another Pinterest experiment!