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What's Cooking Wednesday

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I must admit - with everything that's been going on lately, I've been eating lots of salads. Unfortunately that means I have little to post here! This weekend I made the follow, but I don't like how the picture came out, so you don't get one :-(

Zucchini, Black Bean & Rice Skillet

1 Tbl Canola Oil
1 1/2 cups quartered lengthwise, sliced zucchini
1/2 cup diced green bell pepper
1 can (15oz) black beans, drained & rinsed
1 can (14.5oz) Hunt's fire roasted diced tomatoes with garlic, undrained
3/4 cups water
1 cup instant white rice
1/2 cup shredded cheddar & monterey jack cheese blend.

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. Sprinkle with cheese.

Heidi's changes:
Used olive oil instead of canola as that is what I had
Used regular diced tomatoes instead of fire roasted with garlic
Decreased the amount of water - I don't have instant rice, so I made some rice on it's own.
Skipped the cheese.

I liked this as a vegetable dish. While I like black beans - it didn't feel hearty enough for a main dish.
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Comments

Parson's Wife said…
I added some salt and Chipoltle seasoning and garlic--tasted a little tame before that. Also some wild rice and onions--didn't have zucchini.
September 14, 2011 at 1:26 PM
Parson's Wife said…
Forgot to mention I also added some browned ground beef. It tasted wonderful!!! Thanks for sharing. It got me to cook something different.
September 14, 2011 at 2:31 PM
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