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.
Cook Time 10 mins
Total Time 10 mins
Course Main Dish
Servings 4 people

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

Instructions
 

  • SOAK cashews for at least 4 hours. Heat oil in large skillet over medium heat.
  • Add zucchini, bell pepper and garlic; cook 5 minutes, stirring occasionally.
  • Add beans, cashews, spices, and rice. Stir.
  • Add undrained tomatoes. Increase heat and bring to a boil, then reduce heat to medium. Let boil until rice absorbs juice from tomatoes.
Tried this recipe?Let us know how it was!

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