Zucchini, Corn and Black Bean Rice

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5 from 1 review

Zucchini, Corn and Black Bean Rice is a great lunch or a fabulous side dish. The fresh corn and zucchini are sweet and juicy and the poblano pepper brings a tiny bit of heat. Black beans give this rice dish some earthiness and make it more filling, while the herbs and lime bring so much freshness and bright notes.


  • 1 Tablespoon oil
  • 1 onion, chopped
  • 1 poblano pepper, minced (or 1/2 green bell pepper)
  • 23 garlic cloves, minced
  • 1 small zucchini, thinly julienned
  • 2 ears of corn (or use canned or frozen corn)
  • 1 lime, zest and juice
  • 1 1/2 cups long grain rice (I like basmati or jasmine)
  • 2 1/4 cups boiling water
  • 15 oz can of black beans
  • 12 Tablespoons chopped cilantro
  • 1 Tablespoon thinly sliced green onion


  1. Before you start cooking the rest of the ingredients, put the water on to boil.
  2. Heat the oil in a large, high sided skillet or a Dutch oven. Add the onion, poblano, and garlic. Season with salt and ground black pepper to taste.
  3. Cook for about 3 minutes, then add the zucchini. (Instead of julienning the zucchini, you can finely chop it or grate it.) Season with salt again and cook for just 2 minutes or so before adding the corn, rice, lime zest and 1 teaspoon of salt.
  4. Mix everything together until the rice is completely coated in all the other ingredients, about 1 minute.
  5. Add the juice of half the lime. Pour in the boiling water, cover the skillet and immediately reduce the heat to a simmer. Cook for 10 minutes on low heat, turn off the heat.
  6. Let the rice stand, covered, for another 5 minutes, then fluff the rice with a fork and add the black beans and the fresh herbs, mixing gently to warm up the beans. Taste the rice and add the rest of the lime juice if needed.