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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
leea gacha life whoop cream the artist
[email protected]I'm allergic to black beans, so I used pinto beans instead. The dish was still delicious!
Timau Tauman
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I added some diced bell peppers and a can of corn, and I used brown rice instead of white rice.
Christopher Okoth
[email protected]I'm not sure what went wrong, but my dish turned out bland and mushy.
Jeremy McGregory
[email protected]This dish is a great way to use up leftover rice and veggies. I also added some diced bell peppers and a can of corn, and it was delicious.
Rachael Rundell
[email protected]I'm not a fan of zucchini, but this dish was surprisingly good. I'll definitely be making it again.
Dareen Ahmed
[email protected]This recipe is a keeper. I'll definitely be making it again.
Bstar Gaming YT
[email protected]I made this dish for a potluck and it was a huge hit. Everyone loved it!
Ibrahim Coolie
[email protected]This dish is a great way to get your kids to eat their veggies. My kids loved it!
Mary Bitiyong
[email protected]I'm not a fan of spicy food, so I omitted the chili powder from this recipe. It was still very flavorful.
Lara Middlehurst
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Akee Tabasam
[email protected]I'm a vegetarian, so I omitted the chicken from this recipe. It was still very flavorful and satisfying.
Valesity Jackson
[email protected]I'm allergic to black beans, so I used pinto beans instead. The dish was still delicious!
Yasiin Sugaal
[email protected]This recipe is a great starting point, but I made a few changes to suit my taste. I added some diced bell peppers and a can of corn, and I used brown rice instead of white rice.
Jenean Hefner
[email protected]I followed the recipe exactly, but my dish was too salty. I think I'll try using less salt next time.
Samuel Dunn
[email protected]I'm not sure what went wrong, but my dish turned out bland and mushy.
Jaam Asif
[email protected]This dish is a great source of protein and fiber. It's also very affordable to make.
Berry Kiss
[email protected]I'm not a big fan of zucchini, but this dish changed my mind. The zucchini is cooked perfectly and it's so flavorful.
Danielle Herring
[email protected]This recipe is a great way to use up leftover rice and veggies. I also added some chopped cilantro and it was delicious.
Angel Cornwall
[email protected]I made this dish last night and it was a hit with my family. The flavors are incredible and it's so easy to make.
Rathi Chandrika
[email protected]This zucchini black bean and rice skillet is a delicious and easy weeknight meal. It's packed with veggies and protein, and it's ready in under 30 minutes. I love that it's a one-pot meal, so cleanup is a breeze.