Friday, February 3, 2012

Zucchini, Black Bean, and Rice Skillet

This dinner was so easy (less than 10 minutes minus cooking the rice), so healthy, and SO delicious! My family inhaled it and there wasn't anything leftover. I really wish there was, though, because it was so good!

The only change I made was on the rice. The recipe calls for instant rice but I never have that on hand. Instead I cooked 1 cup of rice and then mixed it into the skillet. This is a meatless meal and I promise you won't miss the meat. If you want extra protein you could substitute quinoa for the rice.


Zucchini, Black Bean, and Rice Skillet
Recipe from Ready, Set, Eat

1 tablespoon Pure Wesson® Canola Oil
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
3/4 cup water
1 cup instant white rice
1/2 cup shredded Cheddar and Monterey Jack cheese blend

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


Cakesibake said...

Your cakes beautiful and delicious!

We are also trying to make some delicious custom cakes at :)

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