Zucchini, Black Bean and Rice Skillet

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

  • 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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  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 (206)

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Overall Rating

Nancy Drennan December 29, 2015

Substituted instant brown rice and a can of diced tomatoes with jalapeños- delicious, a keeper!

Lauren P December 02, 2015

This was delicious! I tried a fried egg on top! It was amazing! Being super easy was a big bonus too.

M Wright November 23, 2015

Easy, good go to recipe. I added some cumin and cilantro. My husband added olives to his. I like to make double the recipe so I can make freezer meals. This is also a good recipe to add to or make different variations. So glad I saw this on Pinterest.

Angie November 03, 2015

Wonderful! Added some Hilshire farm polish sausage to it!

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!