Zucchini Black Bean + Rice Skillet

A few weeks ago I posted my go-to recipe for shrimp. Clearly I was feeling kitchen savvy that night because I also tackled a new amazing side dish. Served as a side with my shrimp, I ate the skillet leftovers as my main course for a few nights. This versatile dish is extremely flavorful, filling, colorful and vegetarian-friendly!

Zucchini Black Bean + Rice Skillet


Original Recipe: ReadySetEat


  • 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 (I used brown rice here)
  • 1/2 cup shredded Cheddar and Monterey Jack cheese blend


  1. Heat oil in large skillet over medium heat.
  2. Add zucchini and bell pepper; cook 5 minutes, stirring occasionally.
  3. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.
  4. Add rice; stir well.
  5. Cover; remove from heat and let stand 7 minutes or until liquid is absorbed.
  6. Sprinkle with cheese.



3 thoughts on “Zucchini Black Bean + Rice Skillet

  1. Pingback: Summer Salad | The Thread Affect

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