Zucchini, Black Bean, and Rice Skillet

"This was stolen directly from Readyseteat.com. Our family really enjoyed it and I loved how easy, inexpensive and healthy it was. I use instant brown rice (and just cook it a little longer) and vegi stock in place of the water. Feel free to add sour cream, avocado, jalepenos or whatever floats your boat!"
 
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photo by Jadelabyrinth photo by Jadelabyrinth
photo by Jadelabyrinth
Ready In:
30mins
Ingredients:
8
Yields:
5 cups
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. We enjoyed this for dinner tonight. It is very healthy and easy to make. I followed the recipe as stated except for using brown rice as you suggested. I think it could have used a little more seasoning, but otherwise it was good. The directions for cutting the zucchini confused me a bit, so I quartered it lengthwise, then sliced. But you could quarter it, then slice lengthwise. Thanks for a quick meal! I made for PAC Fall 2012.
     
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