Do you ever feel like cooking is therapeutic? There's something about taking a bunch of ingredients and then creating something that smells and tastes delicious. Tonight was a night where I wanted to cook. I went straight to Harris Teeter from work so I could get the ingredients for this recipe I saw on Pinterest (right now I'm on a veggie kick, and you know my love for black beans). I finally got home and cleared out my kitchen to prepare for cooking, only to find out I bought a CUCUMBER instead of a ZUCCHINI. Wow, my brain really must have been somewhere else while I was shopping. I ended up going back to HT for my zucchini, because I was determined to cook tonight. (This extra trip actually worked in my favor because I picked up a bottle of wine that I also forgot, of which I'm now enjoying a glass!) I'm so glad I went back for the zucchini, because this recipe was delicioso! I also needed that stress-relieving time in the kitchen. So much that after dinner I baked some more chocolate chip pumpkin muffins. It turned out to be a good night after all :)
Zucchini and Black Bean Skillet
1 tablespoon olive oil (or canola)
1-2 zucchinis, chopped
1/2 green pepper, diced
1 can black beans, drained and rinsed
1 can fire-roasted diced tomatoes with garlic
3/4 cup water
1 cup instant brown rice
1/2 cup Cheddar and Monterey Jack cheese blend
Heat oil in large skillet over medium heat. Add zucchini and green pepper, saute for 5 minutes. Add black beans, undrained tomatoes, and water. Increase and bring to a boil. Add rice, stir well.
Cover and let stand for 8-10 minutes (until water is absorbed). Sprinkle with cheese and serve!
Source: Ready Set Eat
This post is featured in Alderberry Hill's "Make the Scene Monday" and Dittle Dattle's "Amaze Me Monday" Link parties