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
4.5 of 5 (205 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)
View Complete Nutrition Information >


  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
204 Reviews for Zucchini, Black Bean and Rice Skillet
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
Wonderful! Added some Hilshire farm polish sausage to it!
Nov 03, 2015
Delicious. We added a little cumin and chili powder. The recipe is definitely a keeper!
Oct 02, 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!
Sep 09, 2015
Great except for the very unhealthy white rice component. Try using pre-cooked brown rice. Or omit the rice and this makes a great taco filler--with fresh corn tortillas, not white flour! For variety, you can substitute tomatillos (or green salsa) for the red tomatoes.
Aug 18, 2015
This recipe is awesome! Got some ready to eat now and I'm going to add a little cumin and red pepper and top with sour cream like Kathy says on August 11, 2015!
Bev Driscoll,
Aug 13, 2015

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