Tuesday, July 2, 2013

Zucchini, Bean, and Rice Skillet




Adapted from Ready, Set, Eat


Ingredients (serves 4)


  • 1 Tbsp of garlic flavored olive oil or EVOO and 1 minced garlic clove
  • 2 cups of zucchini and/or yellow squash, quartered
  • 1 can of pinto (or black) beans, washed and drained
  • 1 can of fire roasted diced tomatoes or sub regular diced tomatoes, undrained
  • 3/4 cup of water
  • 1 cup of INSTANT brown rice, uncooked
  • 1/2 cup of non-dairy cheese

Method


Heat oil or oil with garlic in a large skillet. Add quartered zucchini to skillet and saute for 5 minutes, stirring occasionally. Next add beans, undrained tomatoes, and water to skillet. Bring mixture to a boil then add in rice and stir to combine. Cover skillet and remove from heat. Allow skillet to sit undisturbed for 7 minutes, or until liquid is absorbed and rice is tender, then top with cheese. Serve immediately and enjoy!


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