Recipe: Zucchini, blackbean and rice skillet

Late starts at work mean I get to post about the awesome dinner we made last night. Actually, Keith made most of it, I was just there for support. It was a very easy recipe and didn't take too long, however there were a few things we would have changed doing it a second time. Anyway, here we go!

Recipe: Zucchini, black bean and rice skillet

Ingredients:
1 tablespoon of vegetable or canola oil
1-1/2 cups of zucchini (we used wheels, I would cut it further)
1 cups of mix peppers (we got the pre-cut blend from the grocery store)
1 can of black beans, drained and rinse
1 can of diced tomatoes- we used chili style, however garlic ones would probably be good if you like garlic (we don't)
3/4 cup of water
1 cup of instant rice
1/2 cup of shredded cheese blend- we used cheddar and colby jack

Heat oil in skillet over medium heat. Add zucchini and bell peppers; cook 5 minutes stirring occasionally. Again, if we would do this over again we would cut the zucchini into small pieces.

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

Add rice; stir well. Once rice is in, cover and remove from heat and let stand for 7 minutes or until most of the liquid is absorbed. This seems weird, but it will cook the rice. Uncover and sprinkle on cheese. Serve when warm. We got about 6 Jenn servings out of it, and about 5 Keith servings, so depending on your appetite you get quite a few servings out of it. With everything in it, it makes for a really good entree.


Enjoy :) (we sure did!!!)