Zucchini, Black Bean and Rice Skillet Recipe

Zucchini, Black Bean and Rice Skillet

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

Prep Time
Total Time
4.4 of 5 (188 ratings) Review This Recipe | See All Reviews


  • 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

Total Fat
Serving Size: 4 servings (1-1/4 cups each)
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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.
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
Ratings & Reviews
173 Reviews for Zucchini, Black Bean and Rice Skillet
Awesome Dish! Cooking for kids ages 2, 4, 6, 13, and 16 and everyone loved it. Little kids picked around the squash until I told them no lemonade if they didn't eat it all. Husband is an extreme picky eater but I think he liked it deep down inside.
Apr 09, 2014
Loved this recipe. Not only delicious but healthy as well.
Apr 01, 2014
I have an autistic three year old and a typical five year old. They have opposite tastes when it comes to food. The three year old ate it but the five year old turned up his nose at it. I thought it was pretty good. It was easy to put together, they got some veggies and protein in their diet. What more can a mom ask for when she has to whip something together quickly.
Cindy B,
Mar 13, 2014
Loved this. I too precooked brown rice. I added onion, garlic and mushrooms at beginning. Added the zucchini and red/yellow peppers next. Used rotel tomatoes with mild green chilies. Added 1t taco seasoning. Added black beans and small amount of leftover corn. Let simmer while rice cooked. Tossed in rice at end,sprinkled cheese and served with tortilla chips and salsa. My husband went nuts over this. No added salt also. Keeper!
Cereal city queen,
Feb 23, 2014
This was delicious! I wanted to eat it all by myself. I didn't use instant rice. I cooked brown rice & added it when it was done & used olive oil in place of the canola oil.. Very easy & very fast to make.
Judy F,
Jan 27, 2014
Great dish, so easy to make along with being healthy. I spruce mine up with seasoning and garlic; I replace the canola oil with olive oil. I also cook the rice before hand. Turn out great every time!
Dec 08, 2013
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