Ingredients:
- 1 pound ground beef
- 2 small zucchini quartered lengthwise, sliced
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 oz each) Fire Roasted Diced Tomatoes, undrained
- 1 cup water
- 1/2 cup white rice, uncooked
- 3/4 cup shredded Cheddar and Monterey Jack cheese blend (optional)
Directions:
1. Cook beef, zucchini, onion, salt and pepper in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; reduce heat to medium-low and let simmer 15 minutes or until liquid is absorbed. Adjust seasoning as needed. Sprinkle with cheese.
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