ZRB – Zucchini, Rice and Beans

Monica Winker-Bergstrom

Gluten-free

Ingredients
1 large onion
1 tbsp olive oil
1 1/2 tsp chili powder
1 tsp ground cumin
3/4 c long grain white rice
2 c water
1 16 oz can red kidney beans
1 medium zucchini

Directions
Chop onion, saute in oil. Add chili powder, cumin, rice and water to skillet; bring to boiling. Reduce heat and cook, covered for 5 minutes. Drain beans, stir into rice. Cover and cook until rice is almost tender, about 10 minutes longer. Cut zucchini into 1/4 inch slices, stir into rice mixture. Cook, covered, until zucchini is just tender, about 3 to 5 minutes longer.
(Alternatively, cook rice in rice cooker and add to skillet or wok with other ingredients later.)

I have been making this for many years, especially when zucchini harvest starts each year. Original recipe called for salt, but I think it’s fine without.

Monica Winker-Bergstrom is from Information Technology Services.

 

License

ZRB - Zucchini, Rice and Beans Copyright © 2020 by Monica Winker-Bergstrom. All Rights Reserved.