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Zucchini, Black Bean and Rice Skillet


Have extra zucchini’s growing in the garden?  Here’s a perfect recipe for them (I’m not a huge zucchini fan outside of zucchini bread but I loved this recipe).  Leave it meat free or add grilled chicken, sliced steak or some shrimp for a complete meal.


1 Tablespoon oil
1 1/2 cup zucchini, cubed
1/2 cup onion, diced
1 can black beans, rinsed
1 can tomatoes with green chilies, undrained
2 teaspoons minced garlic
1 teaspoon salt
1 cup rice, uncooked
3/4 cup water
1/2 cup shredded cheese (cheddar, mozzarella, etc)

Heat oil in a skillet and add zucchini, onion and garlic, stirring frequently for five minutes.  Add the beans, tomatoes, water and rice.  Cover and simmer about 15 to 25 minutes, or until water is absorbed (be sure to stir a few times).  Top with shredded cheese and serve hot.


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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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