ZUCCHINI AND BLACK BEAN SKILLET
Zucchini and black bean skillet is easy and delicious!
Zucchini and Black Bean Skillet
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. Makes 6 to 8 large servings. Enjoy!
Zucchini tips: The smaller the zucchini, the sweeter and more tender. Zucchini will keep refrigerated for about 4 to 5 days. One medium zucchini yields about 1 1/2 cups of shredded zucchini if you are using in a baking recipe. Don’t peel the zucchini before grating.
Zucchini and Black Bean Skillet
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.
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Is the one cup rice dry or already cooked?
Its a cup of UNCOOKED rice. The rice cooks when you put it in the skillet.Thanks!
Left out the cilantro as I did not have it, but had a roll of pork sausage so fried 1/2 of the roll and added it to the second part of the recipe where you simmer everything. Really enjoyed it – great flavor and loved all the vegetables in it. Great way to use up zucchini !
I tried this recipe and it was great, although instead of tomatoes with green chiles I used plain tomatoes and some chipotle seasoning since I like that better.
This recipe looks really good and easy.. It is Winter over here in Australia, so will be perfect. The comments are very good and I am looking forward to making this recipe.. As a girl from Upstate NY, I can’t say I know much about Southern food, but love your site to let me know.. thank you for such a good recipe…
I found this recipe on another site and bought everything to make it. Meal planning at its finest! But when I went back to it, I realized it was going to be pretty bland. So I decided to click on yours. I’m a southern girl born and raised. You didn’t let me down. This is what I’m talking about! I meal plan for two weeks and will be making this next Tuesday. I cannot wait. I’m even more excited now then I was when I found it this morning. I will be sure to let you know what we think. Thank you!
Thank you Jill. I hope you enjoy the recipe. Have a great weekend.
I happened upon this recipe tonight when I had NO idea what to make for dinner. I had almost all of these ingredients (except for celery), so I tried it. It was delicious! Thank you!
Thank you Michelle! So happy you enjoyed the recipe. Have a great weekend.
I made your recipe of Fried cabbage and sausage and I have to say it is the best cabbage recipe I have ever tried. My husband raved about it all evening. Thank you so much and keep them coming.
Thank you, Georgia, for trying the recipes and I am so happy you like them. Thank you for letting me know, too. Have a great week ahead.