' Zucchini, Black Bean and Rice Skillet with Tempranillo - Vino Mas

Zucchini, Black Bean and Rice Skillet with Tempranillo

  •  1 tablespoon Olive Oil Or Canola Oil
  • 1 small zucchini, quartered lengthwise, sliced (about 1 1/2 cups)
  • 1/2 cup chopped onion
  • 1/2 cup diced green bell pepper
  • 1 cup corn (optional)
  • 1 can Whole Black Beans, drained, rinsed
  • 1 can Fire Roasted Diced Tomatoes with Garlic, undrained
  • 1 cup water
  • 1/4 teaspoon dried oregano
  • 1 tsp cumin
  • Salt and Pepper, to taste
  • 1/4 cup fresh Cilantro, minced
  • 1/8 cup fresh Orgeano (Optional)
  • 1 cup instant white rice, uncooked
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend

STEP 1: 
Heat oil in large skillet over medium heat. Add zucchini, onion and bell pepper; cook 5-8 minutes, stirring occasionally untill sofened. Add beans, undrained tomatoes, water, cumin, oregano and salt & pepper. Increase heat and bring to a boil.

STEP 2:  
Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed.

STEP 3: Sprinkle with cheese and garnish with fresh cilantro and Oregano (if you are useing)

Paired with ERCAVIO Tempranillo
Adapted from Ready Set Eat

Newsletter Signup

Sign up here to stay connected!