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 (197 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
196 Reviews for Zucchini, Black Bean and Rice Skillet
This dish was a hit with my family. Used Zatarain's Black Beans and Rice (Original), added fresh tomatoes, garlic, and onions. Will definitely recommend and make again.
Jul 21, 2015
We loved this dish. I added a small onion and some garlic. Also used balsamic rice. Just cooked it ahead and added it after the tomatoes. Omitted the 3/4 cup water. We will have this again.
Jul 07, 2015
This was awesome! So filling and satisfying. It will be a keeper. After I added the cheese I put it under the broiler to brown the top. I give this recipe five stars!
May 18, 2015
Really good. Made it with Spanish rice,added avocado slices on top with fresh squeezed lemon juice. The lemon juice really added to the flavor. Will definitely make again!
Jan 18, 2015
I made it with jalape?o, and garlic. Jasmine rice, and added a little green enchilada sauce. It would make a perfect meat alternative enchilada filling. I also used black beans with jalape?os, and whatever cheese we had. It's so good though
Jan 17, 2015
I added a heaping cup of Onion and didn't have any Green Peppers so I used Red Peppers instead. Added 2 cloves of minced fresh garlic. They were pretty big cloves. Also heaped the Rice. Zucchini, and Peppers. Didn't have and Diced Fire Roasted Tomatoes with Garlic so I used Diced Tomatoes with Basil, Garlic and Onion in them from Del Monte. Also added extra water before adding Rice. Delicious will be making this again.
Jan 09, 2015
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