Zucchini, Black Bean, and Rice Skillet


Yields: 4 Servings


  • 1 tablespoon oil
  • 1 small zucchini, quartered lengthwise, sliced (about 1 ½ cups)
  • ½ cup chopped onion
  • ½ 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
  • ¾ cup water
  • ¼ teaspoon dried oregano
  • 1 cup instant white rice, uncooked
  • ½ cup shredded Cheddar and Monterey Jack cheese blend


  1. Heat oil in large skillet over medium heat. Add zucchini, onion and bell pepper; cook 5 minutes, stirring occasionally. Add beans, undrained tomatoes, water and oregano. 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.