It has been awhile since I posted a recipe and the other day I found one on Pinterest that I wanted to try. I did a little bit of creative modification but it turned out delicious and made several meals for Dale and I. The original recipe used white minute rice in the skillet. I used brown rice for less carbs and served the mixture over the rice. I added the corn and seasonings.
You could substitute yellow squash or eggplant and try adding some cilantro and lime juice.
Easy Skillet Supper
While the skillet is cooking put on some brown rice to cook – it takes about 45 minutes and should be ready by the time the rest of your meal is done.
3 medium zucchini, washed and cubed
1 medium onion chopped
saute in olive oil with a little cumin, garlic, salt, and pepper
drain one can of black beans and one can of whole kernel corn
add to the skillet and add a little chili powder
stir and cook over medium heat for a few minutes
add one can of mild rotel tomatoes
stir and let simmer for about ten minutes
Serve over brown rice with a little shredded cheese. Garnish with sour cream.
I love beans and corn and cheese in just about any combination, and this one sounds fabulous! Yum!
It was delicious – sometimes I just like simple 🙂