Zucchini, Black Bean, and Rice Skillet
It's zucchini time!
I know, I know.
I'm probably in the minority with my over-the-top love of the stuff, but that's because I'm smart enough to not grow it in my garden. I'd be sick of it in no time if I was overrun with it as I am with cherry tomatoes. But I don't grow it! And it's cheap at the farmer's market! And it's yummy and versatile! That means I need to shove it into as many recipes as possible.
I pinned this Zucchini, Black Bean, and Rice Skillet recipe forever ago but only recently finally gave it a shot. It's a winner. For sure. I made a few minor changes to the recipe because I can't leave anything alone. I'm sure it works just dandy the original way, but I'm always on Team Red Pepper.
This is one of those "complete" (all four food groups!) recipes that gives you a dish that can be served as a side, but it is also perfectly fine as a main dish. It's pretty darn healthy, with only about 1000 calories in the entire recipe. We get four servings out of it, so fire up a good dessert recipe to chase it with.
You start with a little bit of olive oil, a red pepper, an onion, some zucchini, a can of diced tomatoes (or fresh, if you're feeling frisky), and a can of black beans. Then you throw in some water and rice and let your stove work a little magic.
When the rice is nice and done, you throw cheese on top. Because of course you do. You've been here before so you know the answer is ALWAYS yes to cheese.
Zucchini, Black Bean, and Rice Skillet
1 tablespoon olive oil
1 red pepper, chopped
1 medium onion, chopped
1 zucchini, chopped
1 can black beans, drained and rinsed
1 can diced tomatoes
2 cups water
1 cup white rice
1/2 cup shredded cheddar cheese
1. Place the olive oil in a large skillet and heat on medium. Toss the chopped red pepper in there.
2. While the red pepper gets a head start, chop up your onion and then add it in, too.
3. Now chop that zucchini. The easiest way to do it is to cut it in quarters lengthwise and the slice those quarters. Toss the zucchini into your skillet.
4. Cook the vegetables over medium heat until they soften.
5. Drain and rinse your black beans and throw them into the skillet.
6. Add the diced tomatoes. (Note: don't drain them. The liquid is magical.)
7. Add the water. Heat everything until it's simmering.
8. Throw that rice in there and keep everything simmering for about 10 minutes, or until the rice is al dente. Make sure you stir occasionally to prevent sticking. (If the liquid cooks off before the rice is ready, add more water.)
9. Turn the heat off and let the it sit for 5 minutes.
10. Tah-dah! The remaining liquid should have absorbed into the rice. If it hasn't, wait a minute or two longer. Once you're happy with the state of the liquid, toss the shredded cheese on top.
Recipe
