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On Sale:   | 
All Stores
25
PREP TIME
30
TOTAL TIME
6
INGREDIENTS
4.4 of 5 (204 ratings)
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Ingredients

  • 1 tablespoon Pure Wesson® Canola Oil
  • 1-1/2 cups quartered lengthwise, sliced zucchini
  • 1/2 cup diced green bell pepper
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes with Garlic, undrained
  • 3/4 cup water
  • 1 cup instant white rice, uncooked
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend

Nutrition Information*

Serving Size 4 servings (1-1/4 cups each)
Calories 276

View complete nutrition information

Directions

  1. Heat oil in large skillet over medium heat. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
  2. Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.
Nutrition Information close
Amount per Serving
Calories 276  
  % Daily Value*
Total fat 9 g 14%
Saturated fat 3 g 17%
Cholesterol 15 mg 5%
Sodium 515 mg 21%
Carbohydrate 37 g 12%
Dietary fiber 7 g 27%
Sugars 4 g  
Protein 10 g  
Vitamin A   17%
Vitamin C   38%
Calcium   17%
Iron   21%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
188 reviews you can use for Zucchini, Black Bean and Rice Skillet
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User Rating: 5 stars

Loved it! Yum yum :) I added onion and garlic

Posted by: Carlsbad | on 09/10/2014
User Rating: 4 stars

Excellent recipe!! I change it up some by adding more fresh vegetables (squash, onions and sometimes banana peppers if they are fresh).

Posted by: Summer | on 08/17/2014
User Rating: 5 stars

Love this recipe! I get so excited every summer for the zucchinis to get ready so I can make this. It's great on the second day too. I add some salt and sometimes omit the bell pepper. Yum!

Posted by: Monica | on 08/11/2014
User Rating: 3 stars

The recipe was good I thought. the rest of my family thought different. I was the only one that ate it. one serving and the rest got thrown away. Next time, I am going to omit the zucchini and see if it is liked by the masses.

Posted by: CJ | on 08/08/2014
User Rating: 3 stars

Not bad. Easy prep. I did add extra salt, cumin and onion powder because it tasted a little bland. I think I'd like to try with brown rice next time. My 6 year old enjoyed it.

Posted by: Tiptop | on 08/04/2014
User Rating: 5 stars

Turned out great! I did make a few adjustments based on other comments. - Spanish rice and cooked it separately (just mix it all together when it's done) - Drained all cans (since the rice is separate) - Didn't measure the veggies - 2 zucchini, half a bell pepper - Regular diced tomatoes, added some minced garlic from a jar - Added a can of corn - Added a little garlic powder, seasoned salt, and creole seasoning - Used the regular 'Mexican blend' shredded cheese Very easy to make - I don't hardly cook and I'd only cooked rice like once before this. I'm a fairly picky eater and I thought it was a great recipe to add to my slowly growing repertoire! I could only select one but I try to be decently healthy, only cook for 2-4 people, and I'm the pickiest eater of the group. If you like southwestern things with black beans and corn and you are okay with zucchini, then definitely try it. Next time will add some chicken or sausage. I recommend this and will be making it again!

Posted by: Megan | on 07/11/2014
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