Thursday, May 2, 2013
You know what I'm a fan of? Quick, simple, relatively inexpensive dishes that turn out to be healthy, nutritious, and down right tasty. Now when it comes to desserts, I'm often all about time-consuming and detail-oriented goodies. But this Black Beans and Rice Skillet just happens to be one of those easy and delicious dinners that you can whip out in no time, and have plenty of leftovers for lunches or dinners to come. This dish also just happens to fall perfectly in sync with Cinco de Mayo, which is just around the corner! Fancy that! And nope, I did not plan this at all!
I'm really impressed with how this dish has held up to reheating, and I know for a fact that it will now be in my regular dinner rotations. If you're looking for something to make- especially you Mommys out there with little time and kids hanging off of you... you gotta try this out.
1/2 green pepper, diced
1/2 red pepper, diced
1 small-medium zucchini, diced
1 tablespoon canola or vegetable oil
1 can diced garlic & herbs tomatoes
1 can black beans, rinsed thoroughly
1/2 can sweet corn (or about 1/2 cup frozen corn)
1 teaspoon cumin
1/2 teaspoon chili powder
salt to taste
3/4 cup white or brown rice, cooked as per directions on package (about 2 1/4 cups cooked rice)
1 cup grated cheddar cheese
Heat oil in a large skillet over medium heat. When pan is hot, add zucchini and bell peppers; cook for 5 minutes. Add in cumin and chili pepper, stirring until mixture becomes fragrant; about 1 minute. Add can of tomatoes (including liquid) and rinsed beans. Increase heat to high and bring mixture to a boil. Reduce to a simmer and cook for about 10 minutes, or until peppers and zucchini has softened (most of liquid should be absorbed/evaporated at this point). Add in corn and season with desired amount of salt.
Add in cooked rice and stir well. Add in additional seasoning if required. Cook for an additional minute, then remove from heat. Sprinkle with cheese and stir through.
Source: adapted from Ready Set Eat Pin It