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5 from 5 votes

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

Ingredients

  • 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

Instructions

  • 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.