Bean and Rice Skillet with Zucchini

Kidney friendly, one-pot meal. Recipe adapted from the renal cookbook, “Cooking for Kidney Health.”

Bean and Rice Skillet with Zucchini
Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes
Yield: 4 servings | Serving Size: ~1 cup

Ingredients
1 tablespoon olive oil
2 medium zucchini, sliced into ½- to ¾-inch thick rounds or half-moons (about 2 cups)
1 (15-ounce) can no-salt-added beans, drained and rinsed (any type; e.g. black, pinto, kidney)
2 cloves garlic, minced (about 1 teaspoon)
½ teaspoon ground black pepper
½ teaspoon ground cumin
1 medium tomato, diced (about 1 cup)
1 cup water
1 cup uncooked instant (10-minute) brown rice
4 tablespoons (¼ cup) shredded cheddar jack cheese, divided
2 scallions (green onion), thinly sliced (about ¼ cup)
1 lime, cut into wedges

Directions
1. Heat a large skillet or sauté pan over medium-high heat.
2. Add the oil and heat until shimmering.
3. Add the zucchini and cook, stirring often, until tender, about 4-6 minutes.
4. Add the beans, garlic, black pepper, and cumin. Cook until fragrant, about 1-2 minutes.
5. Add the tomato and water. Stir to combine.
6. Increase the heat to high and bring to a boil.
7. Add the rice and stir to combine.
8. Remove the pan from the heat and cover with a lid. Let sit until the rice is tender, about 7-10 minutes.
9. Divide the mixture between four individual plates or bowls. Top each portion with 1 tablespoon of the cheese blend and a quarter (~1 tablespoon) of the green onions.
10. Serve warm with the lime wedges, squeezing on the juice to taste.

Nutrition Facts Per Serving: Calories: 390 | Total Fat: 7 g | Saturated Fat: 1 g Total Carbohydrate: 68.5 g | Dietary Fiber: 13 g | Protein: 15.5 g Sodium: 40 mg | Potassium: 865 mg

For more recipes, please visit www.nutrition.va.gov