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Zucchini, Black Bean and Rice Skillet 6 Rating(s)

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 1 tablespoons - canola oil
  • 1 1/2 cups - zucchini, quartered lengthwise, sliced
  • 1/2 cups - diced green bell pepper
  • 1 cans - (15 oz each) black beans, rinsed, drained
  • 1 cans - (14.5 oz each) fire roasted diced tomatoes with garlic, undrained
  • 3/4 cups - water
  • 1 cups - instant brown rice, uncooked
  • 1/2 cups - shredded cheddar and Monterrey Jack cheese blend
  • Directions:

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

    2. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.

    3. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

    Brief Description

    One dish complete dinner that's filling and vegetarian.

    Main Ingredient:

    black beans

    Category:  Vegetarian

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 12 min

    Notes

    Add some cumin or red pepper for a little added flavor and heat; optional to top with sour cream, too.

    Source

    adapted from http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?utm_source=outbrain&utm_medium=outbrain&utm_campaign=outbrain

    Posted By:

    cookingmama

    Posted On:

    August 25, 2015

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