This Zucchini and Black Bean Skillet is a wonderful way to use up zucchini and is quick and easy. This makes a great side dish for grilled steaks, pork or chicken. You could also add meat to this for a complete meal in a skillet. I think this one will become one of your favorites. It is great leftover and reheated. I love it for lunch and can make a meal off it. The cheese really makes this dish, too.
2 medium zucchini or 4 to 5 cups, unpeeled and chopped
2 tablespoons cooking oil
1 tablespoon bacon drippings, Optional
2 cloves of garlic, peeled and chopped
1/2 cup diced green onions
1 cup chopped celery
1 (14.5 ounce) can chicken broth
1 (10 ounce) can tomatoes with green chilies
1 (14.5 ounce) can black beans, drained
1 cup fresh or frozen corn
1 cup long grain rice (could use quick cooking rice)
1/2 teaspoon black pepper
1 teaspoon salt, Optional
1/2 teaspoon dried oregano
1 teaspoon dried cilantro leaves
1 cup more or less shredded cheese ( I use Monterey Jack and Cheddar)
Saute’ zucchini, garlic, onions and celery in the cooking oil and bacon drippings in a large skillet on top of the stove until zucchini starts to brown. Add chicken broth, tomatoes with green chilies, black beans, corn, rice, black pepper, salt, oregano and cilantro. Cover skillet and simmer 20 to 25 minutes until rice has soaked up liquid and is tender. Sprinkle on cheese, cover and let melt on top. Makes 6 to 8 large servings. Enjoy!
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