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 (202 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
187 Reviews for Zucchini, Black Bean and Rice Skillet
Excellent recipe!! I change it up some by adding more fresh vegetables (squash, onions and sometimes banana peppers if they are fresh).
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!
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.
Aug 08, 2014
Not bad. Easy prep. I did add extra salt, cumin and onion powder because it tasted a little bland. I think I'd like to try with brown rice next time. My 6 year old enjoyed it.
Aug 04, 2014
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
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