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
4.5 of 5 (210 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
209 Reviews for Zucchini, Black Bean and Rice Skillet
SORT BY
So delish! And easy too! I added corn to it and substituted brown rice.
Charla,
Apr 27, 2016
Just made this dish and it tastes amazing! I didn't have white rice on hand so I used some left over fried rice (take out) to substitue & it gave even more flavor!! #sogood
Cam,
Mar 17, 2016
Easy recipe - loved it! I substituted Rice-A-Roni Spanish Rice for the white rice to add a little flavor. The only difference is that you have to brown the rice for about 3 minutes with the bell peppers and zucchini and instead of simmering for 7 minutes, simmer for 15-20.
Erin,
Mar 01, 2016
Substituted instant brown rice and a can of diced tomatoes with jalapeños- delicious, a keeper!
Nancy Drennan,
Dec 29, 2015
This was delicious! I tried a fried egg on top! It was amazing! Being super easy was a big bonus too.
Lauren P,
Dec 02, 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.
M Wright,
Nov 23, 2015

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