Monday, August 20, 2012
For Meatless Monday: Easy Skillet Supper
Zucchini, Black Bean and Rice Skillet Supper
For Meatless Monday, zucchini combined with black beans, corn, fire roasted tomatoes and rice makes for an easy and delicious skillet meal.
1 tablespoon EVOO
1-1/2 cups zucchini, quartered lengthwise and sliced
1/2 cup diced green pepper
1 can black beans, drained and rinsed
1 cup frozen or fresh corn off the cob
1 can Hunt's Fire Roasted Diced Tomatoes with Garlic, undrained
1/4 tsp. red pepper flakes (optional)
3/4 cup water
1 cup instant brown rice
1 cup shredded Cheddar or Monterey Jack cheese
Sliced green onions for garnish
1. Heat oil in large skillet over medium heat. Add zucchini and green pepper; cook 5 minutes, stirring occasionally. Add beans, corn, undrained tomatoes, red pepper flakes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 8 minutes or until liquid is absorbed. Sprinkle with cheese. You might want to add a little more cheese. Garnish with sliced green onions.
I have never been a fan of instant rice but this is such an easy recipe to prepare that I think it's worth taking the short cut. You can most definitely use regular brown or white rice instead, just cook the rice first and then add the zucchini-tomato mixture. Be sure to toss on the sliced green onions before serving. They really add a lot of flavor.