Description Edit

Makes 6 servings.

Ingredients Edit

• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 2 large carrots, finely chopped
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon salt
• 1 pound zucchini squash (about 3 medium), chopped
• 3 cups cooked rice
• 1 x 14½-ounce can diced tomatoes, undrained
• 1 x 15 to 16-ounce can black beans, drained and rinsed
• ¼ cup chopped cilantro

Directions Edit

1. Heat oil in large skillet over medium-high heat until hot.
2. Add onion, carrots, garlic, jalapeno, chili powder, cumin and salt.
3. Cook, stirring 2 to 3 minutes or until onion is beginning to brown and carrots are crisp tender.
4. Add zucchini, rice, tomatoes and beans; simmer 5 to 7 minutes or until zucchini is tender.
5. Remove from heat; stir in cilantro. Serve immediately.