Pinterest Party

Linking up with Bobbi for her Pinterest Party. I'm all about trying Pinterest recipes, so this is a little write-up on the one I tried for dinner last week.

The Pin

^^That says, "Sounds like a good week night health eat - Zucchini, Black Bean and Rice Skillet"

I had pinned this yummy idea several months ago, and found it while doing my meal planning for last week, digging through my pins, looking for a new idea.

The Project

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Ingredients

• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant white rice, uncooked
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Nutrition Information*

Serving Size	4 servings (1-1/4 cups each)
Calories	276

View complete nutrition information

Directions

1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414#sthash.7djdbNS0.dpuf

Sales based on ZIP Code: 29016 Change This?

Ingredients

• 1 tablespoon Pure Wesson® Canola Oil
• 1-1/2 cups quartered lengthwise, sliced zucchini
• 1/2 cup diced green bell pepper
• 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
• 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
• 3/4 cup water
• 1 cup instant white rice, uncooked
• 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Nutrition Information*

Serving Size	4 servings (1-1/4 cups each)
Calories	276

View complete nutrition information

Directions

1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

- See more at: http://www.readyseteat.com/recipes-Zucchini-Black-Bean-and-Rice-Skillet-5623.html?WT.mc_id=RSE_JULY_28_A&WT.mc_ev=click&fmid=14269414#sthash.7djdbNS0.dpuf

I made the skillet for dinner on Friday. There was enough for two big helpings on Friday, and leftover for me for lunch on both Saturday and Sunday. Of course, I can't follow a recipe exactly, ever, it seems. This was no exception. I decided to add an onion and some garlic (because onion and garlic always make everything better), using regular diced tomatoes. I swapped the green pepper for green chile (because I don't care for bell pepper). I added a can of corn, because I had it in my head that there was corn in the recipe, even when reading the ingredient list, and pressed forward all headstrong with my trusty can of corn.

I started by sauteing the onions in the oil until they were translucent. From there, I followed the directions, adding the corn and chile with the beans and tomatoes, as directed.

The Product

Yum!

Yum! I'll definitely make this one again. It was yummy, easy, and made a great meatless meal. Its flavor was not unlike a tortilla soup, and since I love tortilla soup, I declare it a winner!