Saturday, November 12, 2011

Zucchini, Black Bean and Rice Skillet

This was so good the first time we made it that when it was gone and we discovered we had left over black beans we made it again the next day. You can use canned black beans, but I soaked dried black beans over night and then cooked them in the crock pot with an onion and season salt all day. We cook the rice in a rice cooker while we are waiting for the meal to cook or just use left over rice.

1 tablespoon olive oil
1 1/2 cups zucchini, quartered lengthwise
1/2 cup diced red and yellow bell peppers
1 can (15 oz) of black beans drained in rinsed or 2 cups of soaked dried black beans cooked in the crockpot over night.
1 can (15 oz) of diced tomatoes, un-drained
4 cloves of garlic, minced
1 cup of cooked rice
1/2 cup cheddar cheese, shredded

Heat oil in a frying pan. Cook zucchini, bell pepper and garlic for 5 minutes, constantly stirring. Add beans, tomatoes, and rice. Stir until the rice is warm. Sprinkle with cheese and serve.

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