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     What I love about this recipe is that you probably have the ingredients in your fridge and cabinets already! No need to run out for veggies or random ingredients- this one is so simple you can use what you have! This is in a permanent rotation because it’s easy, healthy and tastes SO good! You can make this for your family for dinner and feel good about what you’re serving them and you can also make it ahead of time for yourself and take it to work for lunch all week- it’s THAT versatile!

     The ladies in my fitness accountability groups love this one so much they’ve tweaked it, made it their own, and lovingly call it the Heather Skillet! So pull out the items from your stockpile, skip the store and serve up this delicious skillet for dinner!

Ingredients:

• 1 Tablespoon Olive Oil
• 1 Clove of Garlic, Minced (Or 1 tsp Garlic Powder)
• 1/4 tsp Cumin
• 1/2 tsp Himalayan Salt
• 2 Cups of Whatever Veggies You Have on Hand, Suggestion:
  • 1/4 Cup Diced Bell Pepper
  • 3/4 Cup Broccoli Florets
  • 1 Cup Zucchini, Sliced into Half Circles
• 1 Can Low Sodium Diced Tomatoes, Not Drained
• 1 Can Low Sodium Black Beans, Drained and Rinsed
• 3/4 Cup Water
• 1 Cup Quick-Cooking Brown Rice
• Low Fat Shredded Cheddar Cheese (optional)

Directions:

1. Heat oil in a large, deep skillet over medium heat.
2. Add garlic, cumin, and salt and saute garlic until aromatic (about 3 minutes)
3. Add vegetables and cook 5 minutes until vegetables are becoming soft.
4. Add tomatoes with their liquid, drained & rinsed black beans, and water.
5. Increase heat and bring to a boil.
6. Add brown rice and stir into the mixture.
7. Decrease heat to low and simmer for 1 minute.
8. Add lid to skillet and remove from heat.
9. Let sit 5-7 minutes until liquid is absorbed and rice is cooked.
10. Serve topped with cheese (if desired).

Serves 4: Approximately 260 Calories per serving depending on the vegetables you choose and your choice of cheese.