You could play around with it quite a bit. I added some diced onions, some fresh minced garlic, and a cup of leftover ground turkey taco meat to mine, and it was excellent. I had never used instant rice before, and I tried it this time. Next time, I will cook regular rice separately and just mix it in at the end.
Recipe adapted from Readyseteat
1 tablespoon Olive Oil
1-1/2 cups diced zucchini
1/2 cup diced red bell pepper
1 can (15 oz each) Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes with Garlic, undrained
3/4 cup chicken broth
1 cup instant white rice, uncooked
1/2 cup shredded Cheddar cheese
Optional ingredients that I added:
1 cup ground turkey, cooked
3 cloves of fresh minced garlic
1/2 cup diced onions
cilantro for garnish
Heat oil in large skillet over medium heat. Add zucchini and bell pepper; (if you add onion and garlic, throw that in here) cook 5 minutes, stirring occasionally.
Add beans, undrained tomatoes and chicken broth. (This was where I added the turkey.) Increase heat and bring to a boil.
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.