Zucchini, Black Beans and Rice Supper

Name: Zucchini, Black Beans and Rice Supper
Cook time: 7 min
Yield: 4

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 4

Serving Size: 1-1/2 cups

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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

Nutrients per serving

Calories 267

Protein 11 g

Carbohydrates 40 g

Fat 7 g

Cholesterol 7 mg

Sodium 202 mg

Potassium 534 mg

Phosphorus 201 mg

Calcium 102 mg

Fiber 8.6 g

Preparation

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

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Renal and renal diabetic food choices

2 starch
2 vegetable, medium potassium
1 fat

Carbohydrate choices

2-1/2

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.

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Submitted by:

DaVita renal dietitian Cindy from Florida.

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