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Corn Zucchini Rice Skillet33m$8.32

Corn Zucchini Rice Skillet

A quick mild plant-based skillet with corn, zucchini, rice, black beans, and tomatoes for a family dinner.

8 min prep25 min cook4 servingsmedium
Energy
412 calories per serving
Protein
13.8 g per serving
Carbs
78.8 g per serving
Fat
4.6 g per serving
Sodium
981 mg per serving

Shopping options

olive oil

1 Tablespoon

Kroger® Pure Olive Oil

Kroger•16.9 fl oz
$6.29
Buy 1
Ingredient Cost$0.19

3%

Estimated

ground cumin

1 Teaspoon

Kroger® Ground Cumin Shaker

Kroger•1.62 oz
$3.99
Buy 1
Ingredient Cost$0.18

5%

Estimated

garlic, minced

2 Teaspoon

Simple Truth Organic™ Minced Garlic

Simple Truth Organic•4.5 oz
$3.49
Buy 1
Ingredient Cost$0.19

6%

Estimated

yellow onion, diced

1 Cup

Diced Yellow Onions Fresh Cut In Store Daily

8 oz
$2.99
Buy 1
Ingredient Cost$2.08

69%

Estimated

zucchini, diced

2 Cup

Organic Zucchini Squash

1 lb
$2.49
Buy 2
Ingredient Cost$1.42

57%

Estimated

low-sodium vegetable broth

1.25 Cup

Simple Truth Organic® Low Sodium Vegetable Broth

Simple Truth Organic•32 oz
$2.29$1.99
Sale
Buy 1
Ingredient Cost$0.62

31%

Estimated

fine salt

0.75 Teaspoon

Morton® Iodized Table Salt

Morton•26 oz
$1.99
Buy 1
Ingredient Cost$0.01

1%

Estimated

long grain white rice, uncooked

1 Cup

Kroger® Enriched Long Grain White Rice

Kroger•32 oz
$1.79
Buy 1
Ingredient Cost$0.36

20%

Estimated

canned black beans, drained and rinsed

1 Can

Bush's Black Beans 15 oz

Bush's Best•15 oz
$1.49
Buy 1
Ingredient Cost$1.49

100%

Estimated

frozen corn kernels

1.5 Cup

Kroger® Frozen Super Sweet Corn

Kroger•12 oz
$1.29$1.25
Sale
Buy 1
Ingredient Cost$0.78

63%

Estimated

canned diced tomatoes, with juices

1 Can

Kroger Diced Tomatoes

Kroger•14.5 oz
$1.00
Buy 1
Ingredient Cost$1.00

100%

Estimated

Cost Summary

Availability unavailable
$8.32

· only what you use

$2.08

per serving · 4 servings

You pay at checkout$28.76
29% used in this recipe$20.44 left over for future meals

Cook this recipe

  • zucchini-2 cups
  • frozen corn kernels-1.5 cups
  • low-sodium vegetable broth-1.25 cups
  • yellow onion-1 cup
  • long grain white rice-1 cup
  • olive oil-1 tablespoon
  • canned black beans-1 can
  • canned diced tomatoes-1 can
  • garlic-2 teaspoons
  • ground cumin-1 teaspoon
  • fine salt-0.75 teaspoons
1
Heat the oil
Large skillet with lid
Stovetop

Heat olive oil in a large skillet over medium heat on the stovetop.

Keep the skillet handle turned inward while cooking.

1 Tablespoon olive oil
2
Soften the vegetables
Large skillet with lid
Wooden spoon
Stovetop

Add onion and zucchini; cook 4 minutes, stirring often, until the onion softens.

1 Cup yellow onion
2 Cup zucchini
3
Toast the rice and seasonings
Large skillet with lid
Wooden spoon
Stovetop

Stir in garlic, cumin, salt, and rice; cook 1 minute.

2 Teaspoon garlic
1 Teaspoon ground cumin
3/4 Teaspoon salt
1 Cup white rice
4
Add liquids and beans
Can opener
Large skillet with lid
Wooden spoon
Stovetop

Add frozen corn, black beans, diced tomatoes with juices, and vegetable broth; stir well and bring to a simmer.

1 1/2 Cup corn
1 Can black beans
1 Can tomatoes
1 1/4 Cup vegetable broth
5
Cook covered
Large skillet with lid
Stovetop

Cover, reduce heat to low, and cook 18 minutes, until the rice is tender and the liquid is mostly absorbed.

1 Cup white rice
1 1/4 Cup vegetable broth
1 1/2 Cup corn
1 Can black beans
1 Can tomatoes
6
Let the skillet rest
Large skillet with lid
Stovetop

Remove from heat and let stand covered 3 minutes.

1 Cup white rice
7
Fluff and serve
Large skillet with lid
Wooden spoon

Fluff the skillet mixture with a wooden spoon and serve warm.

Use a potholder when handling the hot skillet lid.

Open the lid away from your face to avoid steam burns.

1 Cup white rice
1 1/2 Cup corn
2 Cup zucchini
1 Can black beans
1 Can tomatoes
8

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