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 minutes mins
Total Time 10 minutes mins
- 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
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.