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 (215 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
214 Reviews for Zucchini, Black Bean and Rice Skillet
SORT BY
This is a good basic recipe, but try adding sliced turkey or other smoked sausage for a great flavor!
cari b,
Jul 28, 2016
I happened to have all the ingredients on hand, but had 1 1/2 c cooked white rice Instead of instant variety. I thought it tasted pretty bland, no spices! I did add about a Tbsp of dry thyme and salt and pepper. But, as I was putting away the left over, I added about 1/4 cup Pico-de-Gallo & cut the kernels off an ear of cooked corn. THe next time I served it, it was REALLY TASTY! The fresh corn added a nice crunch, and the Pico-de-Gallo added a Mexican flavor. (And I got rid of some left-overs,). Some salsa could substitute for Pico-de-Gallo.
JB,
Jul 19, 2016
This recipe was very easy and very delicious! I will be making it alot!
Stephanie,
Jul 19, 2016
Super easy and fast to make! I'd add two cans of tomatoes just because it can be a little dry since the liquid is absorbed into the rice.
Katie,
Jul 19, 2016
I didn't have any rice so I added pastine. I didn't have any green peppers either so I added red onion because I had it on hand. I did add a chopped chipotle in adobo and 2 cloves of pressed garlic. It was very easy and very good.
Chris,
Jul 10, 2016
So delish! And easy too! I added corn to it and substituted brown rice.
Charla,
Apr 27, 2016

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