Zucchini, Black Bean and Rice Skillet

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

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  • 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
  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 (202)

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Suzanne October 02, 2015

Delicious. We added a little cumin and chili powder. The recipe is definitely a keeper!

Sara September 09, 2015

This was great with a few simple adjustments. I felt it lacked flavor so I added 1 tsp cumin, 1/2 tsp paprika and 3 tsp of cilantro (frozen cubes). I also used precooked brown rice and added 1/2 cup corn. My kids loved it...even the one who hates zucchini!

Lori August 18, 2015

Great except for the very unhealthy white rice component. Try using pre-cooked brown rice. Or omit the rice and this makes a great taco filler--with fresh corn tortillas, not white flour! For variety, you can substitute tomatillos (or green salsa) for the red tomatoes.

Bev Driscoll August 13, 2015

This recipe is awesome! Got some ready to eat now and I'm going to add a little cumin and red pepper and top with sour cream like Kathy says on August 11, 2015!

Kathy August 11, 2015

Delicious meal. We added a little cumin and red pepper. Also added sour cream as a topping. We used leftover rice and that worked out fine also.

stella August 09, 2015