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Easy Black Beans and Rice Veggie Skillet

By: Mama J from A Little Bit Crunchy, A Little Bit Rock and Roll
This image courtesy of easy-recipes-with-twist.com

One skillet is all you need for this Easy Black Beans and Rice Veggie dish! Serve up this colorful and flavorful dish with a slice of warm corn bread for a delicious, healthy, and satisfying meal. One pot recipes like this can never go wrong.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium sized zucchini, diced
  • 1/2 cup green pepper, diced
  • 1/2 cup red pepper, diced
  • 1 small onion, diced
  • 1 can (15-ounce) black beans, rinsed and drained
  • 1 can (14.5-ounce) fire roasted diced tomatoes, undrained
  • 1 cup frozen corn, defrosted
  • 1 clove garlic, minced
  • 1 cup white or brown rice
  • 1 3/4 cup water
  • 1/2 cup shredded Cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup sliced green onions
  • 1 pinch of crushed red pepper flakes (optional)
  • salt and pepper to taste

Instructions

  1. In a large skillet, heat the olive oil over medium high heat. Add the onion and sauté for about 3 minutes, until it begins to turn translucent.

  2. Add the diced red and green pepper, and zucchini. Sauté for about three more minutes.

  3. Add the corn, garlic, crushed red pepper flakes, and a pinch of salt. Stir in the can of tomatoes, rice, and water.

  4. Bring the mixture to a boil and then cover with a lid and simmer, on low heat, for about 20 minutes, until the rice is tender. (Brown rice will take about 30-35 minutes.)

  5. Stir in the beans and turn off the heat. Let stand for 7 minutes. Top with cheese and serve.

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This looks absolutely glorious! I'm a meat and potatoes kind of guy, but I'd definitely give this a whirl.

I'm excited to try this recipe. It looks like a nice, healthy dinner recipe that's still completely delicious.

I will have to try this recipe. I eat a lot of brown rice and veggie. I don't like to cook rice with veggie since the rice takes longer to cook. I cook my one cup of rice/ 3 cups of water in the microwave. I always h have prefect rice this way.

I'm pleasantly surprised to come across this recipe for a rice dish that includes a sprinkle of cheese. I've used cheese with rice and beans before and it was quite tasty. The vegetables are great too for the overall texture of the meal. I usually saute finely chopped ginger for stir-fries like this one. It adds a nice flavor.

I love the variety of colors and flavors that go into this dish! It is very festive and healthful at the same time. When preparing one pot dishes like this I tend to have better luck using basmati or jasmine rice rather than plain white rice. They tend to turn out less mushy, and the individual kernels stay separate. Brown rice, I've found can take much longer to cook than the white rice.

This recipe looks so delicious, I can't wait to try it! We eat alot of beans and like anything tex-mex, so this one will be a hit I'm sure. The corn and black beans are visually appealing and I love the fact that it can be made in one pot. This could also be served on top of nacho chips rice, even a bed of lettuce! This would be a great lunch or a quick and easy weeknight meal. I bet you add in other veggies too, a great way to clean out the fridge!

This came out ok. I had some issues with the rice and the baking...with timing. It would be my error. I am just starting to try more vegetarian dishes. I have a few friend that are vegetarian so I am trying things ahead of time before inviting them over. I will try it again. It tasted great.

Crack an egg over it and eat this for breakfast!

I liked this combo, but I would add some cumin, lime juice, and cilantro next time. I ate mine in a tortilla, also, which was delicious.

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