I tend to come across my best recipes as I’m running out of food in my refrigerator. This one is no exception. We all enjoyed this one and had plenty of leftovers. If you’re trying to go “meatless” some days of the week or attempting Weekday Vegetarianism, this meal is EASY (about 30 minutes to make) and is easy to clean up, too. Enjoy!

Easy Beany Zucchini with Rice

8-16 oz of cooked beans (or canned if preferred)

2 medium zucchini sliced or chopped

1 bag of organic frozen mixed veggies (mine was corn, beans, and peas)

1 Tbsp coconut oil

1 16-20 oz container chicken or veggie  stock/broth

2 large tomatoes (chopped)

1/4 – 1/2 tsp cayenne pepper (leave out if serving to kids!)

Herbamare or sea salt

Ground pepper

1 Tbsp oregano

1 Tbsp basil

2 cups brown rice

Directions: Makes 4-6 servings. Add 1 Tbsp coconut oil to large pan on medium heat. While it’s warming up add 4 cups of water to a separate pot and bring to a boil. Add 2 cups of brown rice, bring back to a boil, reduce heat and cover until tender. In the melted coconut oil: saute beans, frozen veggies, and zucchini for 5 minutes or until frozen veggies are thawed. Add broth and the cayenne, Herbamare or sea salt, ground pepper, basil and oregano. Let simmer for 5 minutes. Add the chopped tomatoes. Serve on top of seasoned rice and add a dollop of organic sour cream for a perfect finishing touch. YUM!