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Italian Black Bean And Zucchini Risotto

Categories:
beans & legumes, side dishes, rice & grains

1 tablespoon olive oil
2 cups long-grain white rice
--or arborio rice
1/4 teaspoon salt
15 ounces black beans; rinsed and drained
2 small zucchini; thinly sliced
1 cup prepared chunky salsa
1 1/2 cup reduced-fat shredded cheddar cheese; divided
1/4 cup chopped fresh cilantro
light sour cream; optional
chopped green onions; optional

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.

2. Sprinkle with the remaining 1/2 cup cheese. Remove from heat, cover and let stand 4 minutes, until cheese is melted. Serve with sour cream and green onions.

Makes 6 servings. Preparation time: 10 minutes. Cooking time: 35 minutes.

Per serving: About 401 cal, 17 g pro, 68 g car, 5 g fat, 11% cal from fat, 30 mg chol, 1137 mg sod, 9 g fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 6 servings

Preparation Time: 0:00




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