Veggie Rice Skillet

by | Oct 11, 2015 | Recipes | 2 comments

I have decided to branch out of my comfort zone of cooking and create my own recipe. I was looking at some skillet recipes online but they seem to be bland or required items that I didn’t have. The recipe that I created was inspired by this zucchini skillet recipe. My family loved this, except one child who picked out the zucchini. It turned out better than I had imagined. I hope you enjoy my version of this recipe.

Veggie Rice Skillet

This recipe is great for a fall evening with the family. It is a light meal, yet filling. Make this recipe your own by adding different veggies of your choice or choose different nuts.
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Cook Time 10 minutes
Total Time 10 minutes
Servings: 4 people
Course: Main Dish
Ingredients Method

Ingredients
  

  • 1 Tbs Organic coconut oil
  • 1 1/2 cups zucchini sliced
  • 1/2 cup Sweet peppers red, yellow, and orange
  • 2 garlic cloves crushed
  • 1/4 cup Cashews soaked (4 hours)
  • 1 can organic black beans rinsed
  • 1 24oz can organic tomatoes crushed
  • 1 cup brown rice cooked
  • 1 tsp. sea salt
  • 1 tsp. coriander
  • 1/2 tsp. tumeric

Method
 

  1. SOAK cashews for at least 4 hours. Heat oil in large skillet over medium heat.
  2. Add zucchini, bell pepper and garlic; cook 5 minutes, stirring occasionally.
  3. Add beans, cashews, spices, and rice. Stir.
  4. Add undrained tomatoes. Increase heat and bring to a boil, then reduce heat to medium. Let boil until rice absorbs juice from tomatoes.

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2 Comments

  1. Lisa
    Lisa on October 11, 2015 at 9:16 pm

    Thanks again for the recipe. It was so delicious. Multiple times at dinner – my husband said “This is Very Good” We have enjoyed many of your recipes. Give this recipe and others here a try – you will love them!

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