Sometimes I do cook, not using my crockpot! This is one of those times, when instead I bust out my trusty electric skillet. This is a great recipe, pretty filling and makes enough for some leftovers. It's super quick to make as well, because who wants to spend a bunch of time cooking dinner after a long day at work? Not me.
Ingredients
- 1 medium to large zucchini (or 2 small ones), sliced into quarters.
- 15 oz (1 can) black beans, drained and rinsed.
- 14.5 oz (1 can) Fire Roasted Diced Tomatoes, undrained.
- 3/4 cup water
- 1 cup instant brown rice
- 1/4 cup shredded Colby Jack cheese.
- Heat up electric skillet (or regular skillet on stovetop) over medium heat.
- Add quartered zucchini and cook until becoming soft, about 5 minutes. Be sure to stir occasionally.
- Add beans, undrained tomatoes and water. Give a mix.
- Increase heat and bring to a boil.
- Add rice, stir well. Cover and remove from heat and let stand while rice cooks.
- Let stand for about 10 minutes, or until liquid is absorbed and rice is cooked.
- Sprinkle with cheese.
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