Zucchini, Black Bean, and Rice Skillet

Ingredients:
1 tablespoon canola oil
1 1/2 cups zucchini, quartered lengthwise
1/2 cup diced green pepper
1 can drained black beans
1 can undrained diced tomatoes with garlic
3/4 cup water
1 cup uncooked instant rice
1/2 cup shredded cheese

Heat oil in a large skillet over medium heat. Add zucchini and pepper; cook five minutes, stirring occasionally. Add beans, undrained tomatoes, and water. Increase heat and bring to a boil.

Add rice and stir well. Cover, and remove from heat and let stand for 7-10 minutes (until the liquid is absorbed). Add cheese and mix well.