Ingredients

• 1 tablespoon canola oil
• 1-1/2 cups fresh zucchini
• 15 ounces canned no-salt-added black beans
• 1 medium tomato
• 1 cup water
• 1 cup instant white rice, uncooked
• 1/4 cup shredded cheddar and Monterey jack cheese blend

Preparation

1. In a large skillet, heat oil over medium-high heat. 
2. Slice zucchini lengthwise and chop.
3. Add zucchini to skillet and sauté until tender, stirring often.
4. Drain and rinse black beans from the can, then add beans to the skillet.
5. Chop tomato and add to skillet along with water.
6. Increase heat and bring to a boil.
7. Add rice; stir well.
8. Remove from heat and let stand 7 minutes or until liquid is absorbed.
9. Sprinkle each portion with 1 tablespoon cheese blend, if desired.

Helpful hints

• Add freshly squeezed lemon juice, if desired for added flavor.
• Instant brown rice can be substituted for instant white rice, if desired for whole grain option.
• Cheese blend is optional,; omit if your phosphorus level is high.
• Although beans are high in potassium and phosphorus, you can still include in a kidney diet when substituted for a meat entree. Beans are an excellent source of fiber.