Italian Black Bean And Zucchini Risotto
1 tablespoon olive oil
1. In large deep skillet over medium heat, heat oil. Add rice; stir to coat with oil. Stir in 4 cups water and salt; bring to a boil. Reduce heat; cover and simmer about 15 to 18 minutes, until most of the liquid is absorbed. Stir black beans, zucchini, salsa, 1 cup cheese and cilantro into rice mixture. Cover; cook about 8 minutes, until zucchini is tender.
Contributor: Low-Fat Meals, Vol. VI, #3
Yield: 6 servings
Preparation Time: 0:00
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