RCI-VG.004.1494.001
Vegetable Skillet Ole
Makes 6 servings.
Prep35 min
Cook40 min
Total75 min
Servings4
Difficultyadvanced
Ingredients
- 1 tablespoon
- onion1 mediumfinely chopped
- carrots2 largefinely chopped
- garlic1 cloveminced
- jalapeno pepper1 unitseeded and minced
- 1 tablespoon
- 1 teaspoon
- ½ teaspoon
- 1 pound
- 3 cups
- x 14½-ounce can diced tomatoes1 unitundrained
- x 15 to 16-ounce can black beans1 unitdrained and rinsed
- ¼ cup
Method
1
Heat vegetable oil in a large skillet over medium-high heat for 1 minute until shimmering.
2
Add finely chopped onion and carrots to the hot skillet, stirring frequently for 4–5 minutes until the vegetables begin to soften and the onion becomes translucent.
5 minutes
3
Stir in minced garlic and seeded jalapeno pepper, cooking for about 1 minute until fragrant.
4
Add chili powder, ground cumin, and salt to the skillet, stirring constantly for 30 seconds to bloom the spices and coat the vegetables evenly.
5
Add chopped zucchini squash to the skillet and cook for 3 minutes, stirring occasionally, until it begins to soften slightly.
3 minutes
6
Pour in the undrained diced tomatoes, scraping any browned bits from the bottom of the skillet to incorporate all flavors.
7
Add the drained and rinsed black beans and stir well to combine all ingredients.
8
Fold in the cooked rice gently, mixing until all components are evenly distributed throughout the skillet.
9
Simmer the skillet mixture for 5 minutes over medium heat, stirring occasionally, until heated through and flavors meld.
5 minutes
10
Taste and adjust seasonings as needed with additional salt or spices.
11
Remove from heat and garnish generously with chopped cilantro before serving.