Another week in my life!! This week was my week to cook so I made a healthy vegetarian recipe for dinner (who am I?!) and talk about the struggles of dry February and how I tried to quit alcohol for a month.. here’s what happened
xo, T.
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Zucchini, Black Bean and Rice Skillet Recipe
INGREDIENTS:
– 1 tablespoon canola oil
– 1 small zucchini, quartered lengthwise, sliced (about 1 1/2 cups)
– 1/2 cup chopped onion
– 1/2 cup diced green bell pepper
– 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
– 1 can (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes with Garlic, undrained
– 3/4 cup water
RECIPE:
1. Cook rice while prepping/cutting veggies (about 20-30 mins)
2. Heat oil in large skillet over medium heat. Add zucchini, onion and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes, water and oregano. Increase heat and bring to a boil.
3. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
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