Experience a burst of flavors with our Zucchini, Black Bean, and Rice Skillet recipe. This one-pan wonder combines wholesome ingredients like zucchini, black beans, and fire-roasted tomatoes, creating a delightful medley that’s as easy to make as it is delicious. Perfect for busy weeknights, this skillet dish is a nutritious and satisfying option that will have you coming back for seconds.
This Zucchini, Black Bean, and Rice Skillet have saved dinner time in our household more times than I can count. It’s the hero of busy evenings, providing a symphony of textures and tastes in one convenient skillet. The sizzle of zucchini, the aroma of fire-roasted tomatoes, and the heartiness of black beans make it a staple. It’s a dish that has become synonymous with comfort, speed, and, of course, fantastic flavors.
Why This Zucchini, Black Bean, and Rice Skillet Recipe:
Why This Quick and Delicious Skillet Delight
- Effortless Elegance: With minimal prep and a single skillet, this recipe marries convenience with gourmet taste, making it an ideal choice for both novice and experienced cooks.
- Vibrant and Nutrient-Rich: Packed with fresh zucchini, black beans, and fire-roasted tomatoes, this dish not only excites your taste buds but also provides a wholesome, nutrient-rich meal.
- Speedy Satisfaction: From stove to table in no time, this skillet dish is perfect for those hectic evenings when you crave a home-cooked meal without the fuss.
- Cheese-Crowned Perfection: The finishing touch of shredded Cheddar and Monterey Jack cheese elevates the dish, adding a creamy, melty layer that ties everything together.
Ingredients:
- 1 tablespoon canola oil
- 1 small zucchini, quartered lengthwise, sliced (about 1 1/2 cups)
- 1/2 cup chopped onion
- 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
- 1/4 teaspoon dried oregano
- 1 cup instant white rice, uncooked
- 1/2 cup shredded Cheddar and Monterey Jack cheese blend
Directions:
- Heat canola oil in a large skillet over medium heat. Add zucchini, onion, and bell pepper; cook for 5 minutes, stirring occasionally.
- Add drained black beans, undrained fire-roasted tomatoes, water, and dried oregano. Increase the heat and bring the mixture to a boil.
- Stir in the instant white rice, ensuring it’s well combined. Cover the skillet, remove it from heat, and let it stand for 7 minutes or until the liquid is absorbed.
- Sprinkle the shredded Cheddar and Monterey Jack cheese blend over the skillet. Serve and enjoy this quick and delicious skillet delight!
Notes:
- Customize with your favorite toppings like avocado, cilantro, or a dollop of sour cream.
- Feel free to use brown rice for added fiber and nutty flavor.
- Experiment with different cheese blends to suit your taste preferences.
