Zucchini, Black Bean and Rice Skillet

Zucchini, Black Bean and Rice Skillet

Dinner last night, trying to use up some of the produce from our garden and also from my neighbor’s garden, thanks Teresa!  This recipe comes from a website called “Ready Set Eat”.  It was easy and fast to make and Bob loved it!  We were thinking you could use it in a wrap too.

1 tablespoon canola oil (I used olive)

1 1/2 cups quartered lengthwise, sliced zucchini (I used zucchini and yellow or summer squash)

1/2 cup diced green pepper

1 onion, diced (the recipe didn’t call for this but I added it in)

1 (15 oz) can black beans, drained and rinsed

1 (14.5 oz) can fire roasted diced tomatoes with garlic, undrained (I didn’t have this so I used a regular can of diced tomatoes and then pressed about 2 cloves of garlic into the pot)

3/4 cup water

1 cup instant white rice, uncooked

1/2 cup shredded cheddar and Monterey Jack cheese blend (forgot to put this on)

(I also added 1 can of Costco chicken)

1  Heat oil in large skillet over medium heat.  Add zucchini (and yellow if using) and bell pepper (and onion too if using) (also add garlic here too if using separately from tomatoes) , cook 5 minutes, stirring occasionally.  Add beans, undrained tomatoes and water (add chicken here too if using).  Increase heat and bring to a boil.

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

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