Foodie Friday (belated!):: Zucchini, Black Bean and Rice Skillet
Oh DEAR! I messed up when I sent this recipe out to my fellow CSA members. I cut and pasted and didn’t do my usual edit which includes removing any mention of using canned items etc. I typically revise recipes so they include the varieties of vegetables we have in our actual shares and I’d certainly never suggest my fellow healthy friends eat instant rice.
Anyway, someone red-inked one of the crop-sheets at the drop site and left it on the wall with edits (ex.”Canola Oil? GMO Danger!”, “Instant Rice?!?!” etc.) My apologies. Find my revised recipe below, but here’s the pinterest pin with it’s purty picture.
Zucchini, Black Bean and Rice Skillet
Source: readyseteat.com via Rhubarb on Pinterest
1T Oil
1-2 cloves garlic minced
1-1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 1/2-2 cups cooked black beans
2 cups diced tomatoes with juice
1 1/2 cups leftover, cooked rice
1/2 cup shredded cheddar cheese
Heat oil in a wok and saute garlic until fragrant. Add zucchini and bell pepper. Cook 5 min. stirring occasionally. Add beans, tomatoes and rice. Cook until heated through (add water if you want it a little saucy). Sprinkle with cheese and enjoy!
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