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One Dish Dinners

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 :-)

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


  • 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


  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*
Fat 4g6%
Sodium 79mg3%
Potassium 454mg13%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 1310IU26%
Vitamin C 38mg46%
Calcium 36mg4%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.