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Last Minute Mom

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You are here: Home / Recipes / Zucchini, Rice, and Black Bean Skillet Recipe

Zucchini, Rice, and Black Bean Skillet Recipe

August 16, 2019 by Rachel Leave a Comment

My kids eat this dish up, there are literally zero leftovers because they keep coming back for more. I just shared a video on IGTV on how to make this delicious dish and wanted to give you all the full recipe. I modified a recipe I found on readyseteat.com to fit my family, but the inspiration is all hers!

Ingredients:

  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 small zucchini, quartered lengthwise, sliced (about 1 1/2 cups)
  • 1/2 cup chopped onion
  • 1 can (15 oz each) Whole Black Beans, drained, rinsed
  • 1 can (14.5 oz each) Hunt’s® Fire Roasted Diced Tomatoes with Garlic, undrained
  • 3/4 cup water
  • 1/4 teaspoon dried oregano
  • 1 cup instant white rice, uncooked
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Directions:

  • STEP ONE: Heat oil in large skillet over medium heat. Add zucchini and onion; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water, stir. Add oregano, stir in. Add salt and pepper, stir again. Increase heat and bring to a boil.
  • STEP TWO: Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed.
  • Uncover sprinkle with cheese, recover for 2 minutes.

Enjoy ya’ll!!

Filed Under: Recipes Tagged With: Cook With Me, Dinner Recipes, mom blogger, Quick Dinner Ideas, Vegetarian Dinner Ideas, Vegetarian Recipes

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Rachel is a full time working mom, motivational speaker and writer. Wife to Ryan, and mommy to two amazing kiddos. Based in Charlotte, NC.

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