Zucchini, Black Bean and Rice Skillet

Nathan and I have been in a rut lately when it comes to food. The word "rut" seems to have a negative connotation but in this case, we've just been lovin' our staples. When perusing through the endless pins on Pinterest I found this dish that sounded delightful; so we pulled out our skillet and gave this baby a try.

Picture snagged from readyseteat.com

Zucchini, Black Bean & Rice Skillet

What you need:

- 1 Tablespoon Canola Oil

- 1-1.5 Cups Quartered Lengthwise Zucchini

- 1/2 Cup Diced Green Bell Peppers

- 1 Can of Black Beans (drained and rinsed)

- 1 Can of Diced Tomatoes (undrained)

- 3/4 Cup of Water

- 1 Cup of Instant Rice (this is a great way to throw in some seasoned rice that goes with the dish)

- 1/2 Cup of Cheddar and Monteray Jack Cheese Blend (we used a sheep cheddar cheese from Trader Joe's)

What to do:

- Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.

- Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed (this might take a little longer). Sprinkle with cheese.

I would highly recommend this dish. It is full of flavor and has a great texture, similar to chili. Perfect for this time of year. 

Original Recipe: Zucchini, Black Bean & Rice Skillet