Mixed Vegetable & Bean Saute and Rice |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We needed a quick dinner the other night but didn't have much in the pantry. This is what I came up with and the kids loved it! You can vary the vegetables to suit what is left in your pantry. Ingredients:
1 small zucchini, cut into 1 inch chunks |
1/2 red bell pepper, cut into 1 inch pieces |
3 -5 large mushrooms, roughly diced |
1 garlic clove, minced |
1 shallot, chopped |
2 teaspoons olive oil |
1/2 teaspoon southwest seasoning |
1 (15 ounce) can canary beans |
1/4 cup water |
2 -3 cups cooked rice (i used jasmine but you can use whatever you have) |
salt and pepper |
Directions:
1. In a medium saucepan, heat olive oil.
2. When heated, add shallot and garlic. Let cook until shallots are golden and translucent but not burned.
3. Add peppers, zucchini and mushrooms. Stir and let cook.
4. Sprinkle with the southwest seasonings.
5. Drain and rinse the Canary beans and add them to the saucepan.
6. Add water and stir. Let cook for about 5 - 10 minutes.
7. Season with salt and pepper.
8. Serve over heated cooked rice.
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