Zucchini Black Beans And Rice Skillet Recipes

TEX MEX RICE AND BEANS WITH ZUCCHINI

Tex Mex Rice and Beans with Zucchini image

This Tex Mex Rice and Beans with Zucchini is a delicious meat-free side that's packed with summer veggies, beans, and tons of flavor. Serve this zucchini black bean and rice skillet with the protein of your choice for a flavor-packed, nutrient-dense meal in under an hour!

Provided by Olena Osipov

Categories Dinner

Time 45m

Number Of Ingredients 14

Ingredients

1 cup brown rice (I used jasmine*)
1 large onion (finely chopped)
3 garlic cloves (minced)
1 tbsp coconut or avocado oil
2 tsp taco seasoning
2 tsp cumin (ground)
1 tsp coriander (ground)
1 1/2 tsp salt (more or less to taste)
Ground black pepper (to taste)
3 medium zucchini (cut in half moon shapes)
2 cups corn (frozen or canned)
14 oz can black beans (rinsed & drained (I cook my own))
14 oz can diced tomatoes
Cilantro (green onions, tortilla chips, cheese, optional and to taste)

Steps:

Cook brown rice as per package instructions. Personally, I like to cook it 1 cup rice : 1.5 cups water ratio, and for 30 minutes. This way rice comes out al dente and fluffy. The secret is not to peek inside, do not open the lid. While rice is cooking, prepare other ingredients and start cooking about half way rice is done.
Preheat large Dutch oven or soup pot on medium heat and swirl oil to coat. Add onion and garlic, and cook for 5 minutes, stirring occasionally. Add taco seasoning, cumin, coriander, salt and pepper, and cook for 30 seconds, stirring frequently.
Add zucchini and cook for 3-5 minutes for al dente version or longer if you like your vegetables very soft. Add corn, black beans, diced tomatoes and fluffed with a fork previously cooked rice. Stir gently, turn off the heat and adjust seasoning and toppings to taste. Serve hot.

Nutrition Facts : Calories 217 kcal, Sugar 5 g, Sodium 517 mg, Fat 3 g, SaturatedFat 2 g, Carbohydrate 35 g, Fiber 4 g, Protein 5 g, ServingSize 1 serving

ZUCCHINI, BLACK BEANS AND RICE SKILLET

ZUCCHINI, BLACK BEANS AND RICE SKILLET image

Categories Bean Sauté Squash

Yield 4 1 1/4 cups

Number Of Ingredients 13

Ingredients

NGREDIENTS
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, uncooked
1/2 cup shredded Cheddar and Monterey Jack cheese blend
NUTRITION INFORMATION*
Serving Size 4 servings (1-1/4 cups each)
Calories 276
View complete nutrition information

Steps:

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.

ZUCCHINI, BLACK BEAN, AND RICE SKILLET

Zucchini, Black Bean, and Rice Skillet image

This was stolen directly from Readyseteat.com. Our family really enjoyed it and I loved how easy, inexpensive and healthy it was. I use instant brown rice (and just cook it a little longer) and vegi stock in place of the water. Feel free to add sour cream, avocado, jalepenos or whatever floats your boat!

Provided by jennyblender

Categories One Dish Meal

Time 30m

Yield 5 cups, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon pure wesson canola oil
1 1/2 cups quartered quartered lengthwise sliced zucchini
1/2 cup diced green bell pepper
1 (15 ounce) 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

Steps:

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.

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