Friday, January 11, 2013

Vegetable Rice Skillet

This week marks my one year anniversary in the house that I purchased last January. To celebrate, my roommates and I had dinner and wine together. Keeping in mind that one of my roommates is getting married next year, and it's the New Year, so everyone is on diet-watch, we decided on this vegetable skillet. What started out as a side dish, quickly turned into a main entrée. I loaded up my skillet with a variety of veggies and mixed it with brown rice for a healthy and filling dinner.

Vegetable Rice Skillet

  • 1 tbsp. olive oil
  • 1 large zucchini, sliced into half moons
  • 1/2 cup red bell pepper, chopped
  • 1/4 onion, sliced thinly
  • 1 can low sodium black beans, rinsed and drained
  • 1/2 cup whole corn kernels, drained
  • 1 14.5-oz can fire roasted diced tomatoes with garlic
  • 1 cup instant brown rice
  • 3/4 cup water
  • 1/2 cup shredded Monterey Jack cheese blend
Heat oil in a large skillet over medium heat. Add zucchini, bell pepper, and onion; cook 5 minutes, stirring occasionally. 

Add beans, undrained tomatoes and water. Increase the heat and bring to a boil.

Add rice to skillet. Stir well and cover. Remove from heat and let stand for 7 minutes, or until the liquid has absorbed and the rice is soft. Sprinkle with cheese and serve.

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