Easy One-Dish Fall Dinners

One-dish dinners are great for any time of the year, but fall (at least in the northern hemisphere) is a particularly great time to make them. Not only are they quick and easy to make, but you can make them extra tasty (and healthy!) by incorporating some of your favorite harvest veggies! I found a recipe for Zucchini Bean and Rice Skillet online that sounded perfect for this time of year, so I doctored it up a bit to incorporate more of the fresh veggies we’ve been enjoying. To my delight, it turned out delicious! We all thought it tasted like a Mexican jambalaya. :-)

More Ideas You'll Love

This Is The Only Enchiladas Recipe I Will Ever Make!

All of the cheesy, flavorful goodness of chicken enchiladas, in a fraction of the time? You better believe it! Continue Reading

Enjoy, and be sure to read past the recipe for links to more recipes for one-dish meals that are perfect for the fall season!

One-Pot Zucchini, Black Beans, and Rice

adapted from Ready Set Eat 

• 1 Tbsp olive oil
• 1/2 an onion, diced
• 2 cloves of garlic, diced
• 1 medium zucchini, quartered and sliced
• 1/2 green bell pepper, diced
• 1 can black beans, drained and rinsed
• 4-5 medium tomatoes, diced
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp chili powder
• 1-1/4 cups vegetable broth or stock
• 1 cup instant brown rice
• shredded colby jack cheese (optional)

Start by heating the oil in a large pan or skillet over medium heat. Add the onions and garlic and cook them for a minute or so, just until they start to get really delicious smelling. Then add the zucchini and bell peppers, salt and pepper everything, and cook the veggies together for about 5 minutes.

Next, add the beans, tomatoes, vegetable stock, and the spices to the pot. Stir to incorporate the spices. Increase the heat and bring the pot to a boil.

Now, this next part largely depends on what kind of rice you use. I used Minute brown rice, so here’s what I did. I stirred the rice into the boiling pot, then turned the heat down to low and put the cover on the pot, and let it simmer that way for about 5 minutes. Then I turned the heat off (but left the lid on the pot,) and waited for the rice to finish and all the liquid to absorb. It ended up taking about 10 minutes.

Finally, sprinkle a bit of colby jack cheese over the top of the dish, serve warm, and enjoy only having to wash one pot after dinner’s over! :-)

Other Great One-Dish Recipes for Fall

And here are a few other recipes to get the one-dish dinner inspiration flowing! Click on the title of each recipe for ingredients and directions.

More Ideas You'll Love

Skillet Chicken & Potatoes – An Easy One-Pot Meal

It seems like we are a bit obsessed with FOOD this week here on OGT. But that's not a bad thing, right? :-) Especially when it's something as simple ... Continue Reading

Chicken and Potatoes Skillet

from One Good Thing by Jillee

One Skillet Chicken Pot Pie

from CommunityTable.com

Summer Vegetables with Sausage

from SkinnyTaste.com

Apple Squash Pork Casserole

from The Healthy Foodie

One Pot Paprika Chicken Thighs

from The Reluctant Entertainer

More Ideas You'll Love

One-Pot Southwest Chicken & Rice

Ever since we were forced to start eating a gluten-free diet, it seems Mexican dishes have become our best friend! Every time I run across a ... Continue Reading

One-Pan Unstuffed Bell Peppers

from One Good Thing by Jillee

Summer Vegetable Tian

from Budget Bytes

One-Pot Herb Roasted Chicken and Wild Rice

from Half Baked Harvest

One-Pot Zucchini, Black Beans, and Rice

This Zucchini bean and rice one-dish skillet is great for any time of the year, but fall (at least in the northern hemisphere) is a particularly great time to make it! If you're looking for something warm and easy with a taste of a Mexican jambalaya, give it a try :-)

5 from 1 vote

Print Recipe

Course: Main Course

Cuisine: Tex-Mex

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 153 kcal

Author: Jillee

Ingredients:

• 1 Tbsp olive oil
• 1/2 an onion diced
• 2 cloves of garlic diced
• 1 medium zucchini quartered and sliced
• 1/2 green bell pepper diced
• 1 can black beans drained and rinsed
• 4-5 medium tomatoes diced
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp chili powder
• 1-1/4 cups vegetable stock
• 1 cup instant brown rice
• shredded colby jack cheese optional

Instructions:

1. Heat oil in a large pan or skillet over medium heat.
2. Add onions and garlic and cook for 1 minute.
3. Add the zucchini and bell peppers, add salt and pepper, cook veggies together for 5 minutes.
4. Add beans, tomatoes, vegetable stock, and spices to the pot, and bring the pot to a boil.
5. Stir rice into the boiling pot, decrease heat to low, cover, and let simmer for 5 minutes.
6. Remove from heat and allow all liquid to absorb (about 10-15 minutes).
7. Top with shredded colby jack cheese.
8. Serve warm.

Nutrition Facts

One-Pot Zucchini, Black Beans, and Rice

Amount Per Serving

Calories 153 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Sodium 79mg 3%

Potassium 454mg 13%

Total Carbohydrates 25g 8%

Dietary Fiber 2g 8%

Sugars 5g

Protein 3g 6%

Vitamin A 26.2%

Vitamin C 46.1%

Calcium 3.6%

Iron 13.3%

* Percent Daily Values are based on a 2000 calorie diet.