Zucchini and Black Bean Skillet
This is an easy skillet meal that could be a side dish or a main dish. It's very flavorful!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Zucchini and Black Bean Skillet
Servings: 6 servings
Author: The Southern Lady Cooks
- 2 medium zucchini or 4 to 5 cups unpeeled and chopped
- 2 tablespoons cooking oil
- 1 tablespoon bacon drippings Optional
- 2 cloves of garlic peeled and chopped
- 1/2 cup diced green onions
- 1 cup chopped celery
- 1 (14.5 ounce) can chicken broth
- 1 (10 ounce) can tomatoes with green chilies
- 1 (14.5 ounce) can black beans drained
- 1 cup fresh or frozen corn
- 1 cup long grain rice could use quick cooking rice
- 1/2 teaspoon black pepper
- 1 teaspoon salt Optional
- 1/2 teaspoon dried oregano
- 1 teaspoon dried cilantro leaves
- 1 cup more or less shredded cheese I use Monterey Jack and Cheddar
Saute’ zucchini, garlic, onions and celery in the cooking oil and bacon drippings in a large skillet on top of the stove until zucchini starts to brown. Add chicken broth, tomatoes with green chilies, black beans, corn, rice, black pepper, salt, oregano and cilantro.
Cover skillet and simmer 20 to 25 minutes until rice has soaked up liquid and is tender. Sprinkle on cheese, cover and let melt on top.