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
4.4 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
194 Reviews for Zucchini, Black Bean and Rice Skillet
SORT BY
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!
Lilacsbeauty,
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!
Catheryn,
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
MoonBeauty,
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.
Lou,
Jan 09, 2015
i did 3 cups zuccini, 2 cups cheese, and 1/2 can of fire roasted corn ans served with bonless fried chicken.
amber mercer,
Sep 18, 2014
I also added onion. I bought a "whole grain 5" rice blend that was a blend of brown, red, wild rices and other grains and cooked it in a broth before adding it to the veggies. You can use a can of vegetable broth or chicken broth. Also added some freshly ground pepper & a dash of Mediterranean sea salt. The rice blend takes about 35 min. to cook, so give yourself a little extra prep time.
Suz,
Sep 15, 2014
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