Zucchini, Black Bean and Rice Skillet

4
(217 ratings)
Prep
Time
Total Time
Number Of
Ingredients
6
Servings4

Zucchini combined with black beans, fire roasted tomatoes and rice for an easy skillet meal

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
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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.
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Nutrition Information
Calories: 276 View complete nutrition information
Reviews (216)

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Overall Rating

Gabby September 03, 2016

I locate this recipe because a friend gave me some zucchini from her garden. Fresh from the ground zucchini and this was the prefect recipe. I used instant yellow rice and added red onions to add a kick. A little garlic salt when cooking the peppers and zucchini. I will be making this again and maybe add some turkey sausage.

Karen August 31, 2016

This is my go-to easy dish. I always at chorizo fo extra flavor.

cari b July 28, 2016

This is a good basic recipe, but try adding sliced turkey or other smoked sausage for a great flavor!

JB July 19, 2016

I happened to have all the ingredients on hand, but had 1 1/2 c cooked white rice Instead of instant variety. I thought it tasted pretty bland, no spices! I did add about a Tbsp of dry thyme and salt and pepper. But, as I was putting away the left over, I added about 1/4 cup Pico-de-Gallo & cut the kernels off an ear of cooked corn. THe next time I served it, it was REALLY TASTY! The fresh corn added a nice crunch, and the Pico-de-Gallo added a Mexican flavor. (And I got rid of some left-overs,). Some salsa could substitute for Pico-de-Gallo.

Stephanie July 19, 2016

This recipe was very easy and very delicious! I will be making it alot!

Katie July 19, 2016

Super easy and fast to make! I'd add two cans of tomatoes just because it can be a little dry since the liquid is absorbed into the rice.