Zucchini Beef Rice Skillet

Ingredients 1 pound ground round beef 2 cups quartered lengthwise, sliced zucchini (2 cups = 1-1/2 med) 1/2 cup chopped onion 1/2 teaspoon salt 1 can (14.5 oz each)Fire Roasted Diced Tomatoes with Garlic, undrained 1 cup water 1-1/2 cups instant white rice, uncooked 3/4 cup shredded Cheddar and Monterey Jack cheese blend Directions Cook beef, zucchini, onion and salt in large skillet over medium-high heat 7 minutes or until beef is crumbled and no longer pink, stirring occasionally; drain. Add undrained tomatoes and water. 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.