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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 tablespoons - olive oil
  • 1 1/2 cups - quartered lengthwise, sliced zucchini
  • 1/2 cups - diced green bell pepper
  • 1 cans - (15 oz each) black beans, rinsed, drained
  • 1 cans - (14.5 oz each) fire roasted diced tomatoes with garlic
  • 3/4 cups - water
  • 1 cups - instant white or brown rice, uncooked
  • 1/2 - cup shredded Cheddar and Monterey Jack cheese blend, optional
  • Directions:

    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.

    Add rice; stir well. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed. Sprinkle with cheese.

    Brief Description

    Instant rice makes this vegetarian dish very quick and easy.

    Main Ingredient:


    Category:  Vegetarian

    Cuisine:  Southwestern

    Prep Time: 10 min
    Cook Time: 17 min


    Per serving: Calories - 276; total fat - 9g; sat. fat - 3g; cholesterol - 15mg; sodium - 515mg; carbohydrates - 37g; dietary fiber - 7g; sugars - 4g; protein - 10g.



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    Posted On:

    February 17, 2015

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