Super Easy Veggie Rice and Bean Skillet

This veggie rice and bean skillet is delicious, vegetarian, and is ridiculously easy to make! It will quickly become one of your family’s go-to meals!

You see I kind of have a love/hate relationship with cooking. I don’t mind cooking. I don’t even mind cleaning up afterwards. The chore for me everyday is not preparing the food but deciding what to prepare. I try to write down the meals for the week in advance but sometimes…

I don’t.

Or sometimes the dish I decided on for that day just doesn’t sound very appealing so I decide not to make it and need something else to take it’s place… and fast! You know what I mean?!

I have a small repertoire of meals that I prepare every two to three weeks that I can always count on to be a success. If it was just me, I would probably have the same meals every week but I don’t think my boys would be very fond of that, which is weird because when I was younger we usually had the same thing every Monday, every Tuesday, and so forth with little adjustments here and there. For some reason I feel like I need to switch up my meals every week.

This Veggie Rice and Bean Skillet happens to be one of my ‘go to meals’.

It made the list because for starters it tastes good (an essential element), it’s healthy (my kids even eat the veggies in it), it’s quick to make (a BIG bonus and often times a necessity), and it’s a vegetarian dish loaded with protein thanks to the rice and bean combo.

Veggie Rice and Bean Skillet

This is a healthy hearty vegetarian dish that is simple to make, with just one pot to clean!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 4

Ingredients

  

• 1 TBS butter
• 1 green bell pepper, diced
• 1 cup brown rice
• 1 1/2 cup water
• 1 can (14.5 oz) fire roasted diced tomatoes with garlic, undrained
• 1 can (15 oz) black beans, drained & rinsed
• 1 zucchini, diced
• 1 tsp cumin
• salt and pepper to taste
• 1/2 cup pepper jack cheese

OPTIONAL

• 1 avocado, diced

Instructions

 

• Saute bell pepper in butter for about 4 minutes. Stir in the rice and then add water, tomatoes, black beans, zucchini, cumin, and a pinch of salt. Bring to boil then cover and cook according to rice instructions.
• Remove from heat. Sprinkle with cheese and top with avocado.

What are some of your ‘go to meals’?

Remember I said my repertoire is small so …

if you wanted to share some of your favorite ‘go-to-meals’ that would be AWESOME!!! 🙂 Thanks in advance! Oh and include the link to the recipe if you have it.

you'll also love

One Pot Tomato Broccoli Pasta Authentic Mexican Rice Gluten-Free Lasagna with Turkey Healthy Southwest Salad, perfect for Summertime!