We love zucchini. Can you tell?
4 Servings
2/3 cup Brown Rice
2 cups Chicken Broth
1 tbsp EVOO
2 Garlic Cloves, minced
2 Medium Zucchini, quartered lengthwise and cut into 1/4 inch slices
8 oz Button Mushrooms, thinly sliced
1/2 tsp Onion Powder
1/2 tsp Cumin
Salt to taste
Cayenne Pepper to taste
1 can Black Beans, drained
4 oz can Diced Green Chilies, drained
2 cups Mexican Cheese Blend, shredded
1) Mix the rice and broth in a medium pot and bring to a boil. Cover and reduce heat to low. Simmer for 45 minutes or until rice in tender.
2) Preheat oven to 350. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
3) Heat the EVOO in a large skillet over medium heat. Add the garlic and cook until fragrant, about 2 minutes.
4) Add the zucchini and mushrooms to the skillet. Season with onion powder, cumin, salt, and cayenne pepper. Cook until zucchini is crisp tender.
5) Stir in the beans and green chilies and mix well before adding the rice and 1 cup of the cheese.
6) Transfer to the prepared casserole dish and sprinkle with the remaining cheese.
7) Cover the dish with foil and bake 20 minutes. Uncover and bake and additional 10 minutes or until bubbly and lightly browned. Enjoy!
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