Black Bean and Zucchini Skillet

1 Tbls coconut oil

1 tsp garlic powder

1/2 tsp cayenne pepper
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1, 15 oz can black beans, drained, rinsed
1, 14.5 oz can diced tomatoes, undrained
3/4 cup water
1 cup instant white rice, uncooked
1/2 cup shredded Cheddar cheese 

Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, tomatoes, garlic, cayenne pepper, 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.