Zucchini Black Bean And Rice Skillet Recipes
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!
Provided by jennyblender
Categories One Dish Meal
Time 30m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
ZUCCHINI, BLACK BEANS AND RICE SKILLET
Steps:
- 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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