5623
Zucchini, Black Bean and Rice Skillet Recipe
recipes

Zucchini, Black Bean and Rice Skillet

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

25
Prep Time
(MINUTES)
30
Total Time
(MINUTES)
4
Servings
4.4 of 5 (205 ratings) Review This Recipe | See All Reviews

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

276
Calories
9g
Total Fat
10g
Protein
Serving Size: 4 servings (1-1/4 cups each)
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
Ratings & Reviews
190 Reviews for Zucchini, Black Bean and Rice Skillet
SORT BY
i did 3 cups zuccini, 2 cups cheese, and 1/2 can of fire roasted corn ans served with bonless fried chicken.
amber mercer,
Sep 18, 2014
I also added onion. I bought a "whole grain 5" rice blend that was a blend of brown, red, wild rices and other grains and cooked it in a broth before adding it to the veggies. You can use a can of vegetable broth or chicken broth. Also added some freshly ground pepper & a dash of Mediterranean sea salt. The rice blend takes about 35 min. to cook, so give yourself a little extra prep time.
Suz,
Sep 15, 2014
Loved it! Yum yum :) I added onion and garlic
Carlsbad,
Sep 10, 2014
Excellent recipe!! I change it up some by adding more fresh vegetables (squash, onions and sometimes banana peppers if they are fresh).
Summer,
Aug 17, 2014
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!
Monica,
Aug 11, 2014
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.
CJ,
Aug 08, 2014
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