Meatless Mondays  |  Posted 10.27.14

Zucchini, Black Bean, and Rice Skillet

Zucchini, Black Bean, and Rice Skillet

A healthy and easy to make recipe. Substitute brown rice for extra nutrition and flavor.


  • 1 Tbsp pure wesson canola oil
  • 1 1/2 cups quartered lengthwise sliced zucchini
  • 1/2 cup diced green bell pepper
  • 1 (15 oz) can Rosarita® Premium Whole Black Beans, drained, rinsed
  • 1 (14 1/2 ounce) can Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 3/4 cup water
  • 1 cup instant rice
  • 1/2 cup shredded monterey jack and cheddar 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.

Recipe from