Zucchini, Black Bean and Rice Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups and 2 tbsp water 1 cube vegan vegetable boullion1 tsp butter buds1 1/2 cups cubed zucchini with skin1 15 oz can black beans, drained and rinsed1 15 oz can stewed tomatoes not drained1 cup Lundberg Jubilee whole grain brown rice1 tbsp Red Star Nutritional Yeast
Cook rice according to directions on package (omit oil) and use boullion. It does take an hour to cook, so plan accordingly.
Heat water with butter buds in a large skillet over medium heat. Add zucchini and cook until just tender about 10 minutes. Add black bean and tomatoes. Heat until most of the liquid is absorbed. Stir in cooked rice and sprinkle with Nutritional Yeast.
Serving Size: 4 servings of 1 1/4 cups
Number of Servings: 4
Recipe submitted by SparkPeople user MICHELLE7265.
Heat water with butter buds in a large skillet over medium heat. Add zucchini and cook until just tender about 10 minutes. Add black bean and tomatoes. Heat until most of the liquid is absorbed. Stir in cooked rice and sprinkle with Nutritional Yeast.
Serving Size: 4 servings of 1 1/4 cups
Number of Servings: 4
Recipe submitted by SparkPeople user MICHELLE7265.
Nutritional Info Amount Per Serving
- Calories: 316.3
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 822.1 mg
- Total Carbs: 66.2 g
- Dietary Fiber: 11.3 g
- Protein: 12.3 g
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