Zucchini Black Bean and Rice Skillet


Recipe: Zucchini Black Bean and Rice Skillet

Summary: Very good recipe for using up some of the zucchini from our garden. Was very simple and quick.


    • 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


  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.

Preparation time: 20 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 6

Recipe and Photo courtesy of: ReadySetEat.com


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