Vegetable Skillet Ole

Description
Makes 6 servings.

Ingredients

 * 1 tablespoon vegetable oil
 * 1 medium onion, finely chopped
 * 2 large carrots, finely chopped
 * 1 clove garlic, minced
 * 1 jalapeno pepper, seeded and minced
 * 1 tablespoon chili powder
 * 1 teaspoon ground cumin
 * 1/2 teaspoon salt
 * 1 pound zucchini squash (about 3 medium), chopped
 * 3 cups cooked rice
 * 1 14-1/2-ounce can diced tomatoes, undrained
 * 1 15- to 16-ounce can black beans, drained and rinsed
 * 1/4 cup chopped cilantro
 * 3 cups hot cooked rice
 * 1 teaspoon oregano
 * 1 teaspoon prepared horseradish
 * 1/4 teaspoon ground black pepper
 * 1 pound peeled and deveined shrimp
 * 3 cups hot cooked rice
 * grated Parmesan cheese (optional)
 * 1/2 teaspoon salt
 * 1/8 teaspoon ground white pepper
 * 1/4 teaspoon ground nutmeg
 * 1 cup shredded Swiss cheese, divided
 * 1/4 cup dry white wine
 * 1/4 teaspoon ground white pepper

Directions
Heat oil in large skillet over medium-high heat until hot. Add onion, carrots, garlic, jalapeno, chili powder, cumin and salt. Cook, stirring 2 to 3 minutes or until onion is beginning to brown and carrots are crisp tender. Add zucchini, rice, tomatoes and beans; simmer 5 to 7 minutes or until zucchini is tender. Remove from heat; stir in cilantro. Serve immediately.