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Zucchini, Black Bean & Rice Skillet Dish

2 Comments

Anyone else have issues spelling zucchini? I seriously never get it right. That one little n seems so lonely, I just want to add another one… Anyway, this dish was so easy, so affordable, and so healthy – I was pretty skeptical at how it would taste. It was, in fact, delicious. The black beans are a boost are protein in the otherwise vegetarian dish.

Both the hubs and I went back for more. I won’t say it was a hit with the kids, because to be honest they just will not get on board with anything they can identify zucchini in. Kids are weird.

Zucchini, Black Bean & Rice Skillet Dish | Painting Sunny

I pinned this recipe from ReadySetEat ages ago, and immediately forgot about it. So glad to have rediscovered it this weekend!

I changed it up a little bit to suite our taste and pantry, so the recipe shown right here is not quite the same as the original one. I normally try to give the original recipe a shot first, but I try to switch out white rice for brown rice and I don’t eat bell peppers (slight allergic reaction to the green ones which makes me disdainful of all the bell pepper varieties.)

Zucchini, Black Bean & Rice Skillet Dish | Painting Sunny

Let’s raid our pantries! Concise recipe at the bottom of post.

Ingredients:

  • 1 tbl canola oil
  • 3 medium zucchini’s, quartered lengthwise and then chopped.
  • 1 can fire-roasted diced tomatoes, not drained
  • 1 can black beans, drained and rinsed
  • 1/2 cup water
  • 1 cup instant brown rice, uncooked
  • 1/2 cup shredded cheese (I used cheddar jack, just ‘cuz)

Note: The taste is really, surprisingly good… but I like things kicked up a notch, so next time I will add more seasoning. BTW, I really do think Hunt’s fire-roasted tomatoes have the best flavor, and the least weird-tomato-parts in the can.

The reviews at the original link had a bunch of suggestions for things to add or alter, and they sound delicious! This is a great recipe to experiment with.

Zucchini, Black Bean & Rice Skillet Dish | Painting Sunny

Heat your oil in a large skillet over medium heat, until it is shimmery but not smoky.

Add your zucchini and stir to coat it in oil. Cook for 4-6 minutes, stirring occasionally.

Zucchini, Black Bean & Rice Skillet Dish | Painting Sunny

When the zucchini is mostly done but not-quite-cooked-through, add the black beans, tomatoes (without draining), and the water. Stir well.

Increase the heat to high, and allow it to come to a boil.

Zucchini, Black Bean & Rice Skillet Dish | Painting Sunny

When it has come to a boil, add the rice and stir well.

Cover the pan, and remove it from the heat. Let it stand for 7-9 minutes or until the liquid is absorbed.

Sprinkle with cheese! Isn’t that always the best part?

Zucchini, Black Bean & Rice Skillet Dish | Painting Sunny

Anyone thinking of a good acronym for this dish? ZBBR does have a fun ring to it, I think. Anyone else avoiding those weird tomato parts in cans? Nothing is worse, I swear. Ideas for veggies to toss into this dish?

Zucchini, Black Bean & Rice Skillet Dish

Ingredients:

  • 1 tbl canola oil
  • 3 medium zucchini’s, quartered lengthwise and then chopped.
  • 1 can fire-roasted diced tomatoes, not drained
  • 1 can black beans, drained and rinsed
  • 1/2 cup water
  • 1 cup instant brown rice, uncooked
  • 1/2 cup shredded cheese (I used cheddar jack, just ‘cuz)

Heat your oil in a large skillet over medium heat, until it is shimmery but not smoky. Add your zucchini and stir to coat it in oil. Cook for 4-6 minutes, stirring occasionally. When the zucchini is mostly done but not-quite-cooked-through, add the black beans, tomatoes (without draining), and the water. Stir well. Increase the heat to high, and allow it to come to a boil. When it has come to a boil, add the rice and stir well. Cover the pan, and remove it from the heat. Let it stand for 7-9 minutes or until the liquid is absorbed. Sprinkle with cheese!

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Author: Dani @ Painting Sunny

Hi there! I'm Dani, and it's lovely to meet you. My little family just moved to the quaint little college-town of Ithaca, NY and are loving it. Come hang out with me and talk about food, books, art, and other odd little things.

2 thoughts on “Zucchini, Black Bean & Rice Skillet Dish

  1. I have never tried zucchini before but this recipe does look pretty good. I’ve been on a bit of a hunt for vegetarian recipes lately!

    • Thanks! I love zucchini in minestrone soup, also! The trick is not to get it overcooked, I think. I’ve always wanted to try to make stuffed zucchini, so that may be on my list in the future! Zucchini is vegetarian-recipe friendly, for sure. :)

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