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 (198 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.
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Ratings & Reviews
183 Reviews for Zucchini, Black Bean and Rice Skillet
Turned out great! I did make a few adjustments based on other comments. - Spanish rice and cooked it separately (just mix it all together when it's done) - Drained all cans (since the rice is separate) - Didn't measure the veggies - 2 zucchini, half a bell pepper - Regular diced tomatoes, added some minced garlic from a jar - Added a can of corn - Added a little garlic powder, seasoned salt, and creole seasoning - Used the regular 'Mexican blend' shredded cheese Very easy to make - I don't hardly cook and I'd only cooked rice like once before this. I'm a fairly picky eater and I thought it was a great recipe to add to my slowly growing repertoire! I could only select one but I try to be decently healthy, only cook for 2-4 people, and I'm the pickiest eater of the group. If you like southwestern things with black beans and corn and you are okay with zucchini, then definitely try it. Next time will add some chicken or sausage. I recommend this and will be making it again!
Jul 11, 2014
This has been a go-to recipe in our house for a couple of years. It's quick to throw together and perfect for a weeknight. I only make a couple of small modifications to make it best suit my family. I throw in some sliced turkey sausage at the same time I'm saut?ing the zucchini. I skip the cheese altogether because I found it didn't add much to the meal. We love taking the leftovers in our lunches the next day, too!
Jul 08, 2014
This was pretty good. Added caramelized onions and black pepper but omitted the green pepper and mozzarella cheese because they weren't on hand. Also used cooked brown rice instead of instant white rice - again not on hand.
Jun 21, 2014
So yummy and EASY! I subbed shredded mozzerella bc that's what I had. I also used a package of Zataran's spanish rice bc it needed to be used, and that added some good flavor, but like others have said, I think I would cook the rice separately and then add it in. Super delicious and healthy dinner!
chic sweettea,
Jun 09, 2014
My daughter who is home from college this summer is a vegetarian and it's a struggle to compromise and make some vegetarian dishes that the whole family would enjoy. I tried this recipe tonight and we all enjoyed it...and best of all it was simple! Thanks!
Jun 09, 2014
I agree it is a bit bland. One could use spices other than salt though. One could put some greens, such as kale, mustard greens , or even some mild spinach leaves, to add some flavor I like that the recipe used black beans, and didn't use any meat. I replaced the white rice with brown rice. Although I like that it doesn't use meat, and I never eat white rice. This is the second recipe I have tried from this magazine that has tasted bland.
May 28, 2014
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