This recipe says "summer" to me. It uses zucchini and bell pepper, it is fast and easy, it is cooked on the stovetop and not baked, it is light and healthy. . . it's a perfect summer dish. I love the Southwestern flair it has, and I love that it uses leftover brown (or regular) rice. I always love finding new, different ways to use zucchini and this one is the winner of the season. The zucchini is wonderfully crisp-tender in it and its flavor isn't completely masked by the other ingredients. If you have an abundance of fresh tomatoes in your garden, this dish is even better using diced fresh tomatoes instead of the canned tomatoes. Cook up a batch, eat out on the patio, and taste summer.
Zucchini, Black Bean and Rice SkilletPublished 07/10/2014
- 1 tablespoon canola oil
- 2 cups quartered lengthwise, sliced zucchini
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire roasted diced tomatoes with garlic, undrained
- 1/4 cup water
- 2 cups cooked brown rice
- 1/2 cup shredded Cheddar cheese
- Salt and pepper
- Heat oil in a large, ovenproof skillet over medium heat. Add zucchini, bell pepper, onion and a pinch of salt and cook, stirring occasionally, for 5 minutes. Stir in garlic and red pepper flakes and cook and stir an additional minute.
- Add black beans, undrained tomatoes, water and cooked rice to the skillet. Cook, stirring occasionally, until heated through, about 2-3 minutes. Season to taste with salt and pepper.
- Remove skillet from heat and sprinkle cheese on top. Broil 2-3 minutes or until cheese has melted. Serve.
Prep Time: 15 min
Cook time: 15 min
Recipe Source: adapted from readyseteat.com