Bean & Rice Skillet
- Apr 8
- 1 min read
Updated: Apr 8
Protein packed easy week night meal.
1
Tip
For added protein, top with a fried egg or diced cooked chicken before serving.
2
Variation
Feel free to substitute black beans with any canned beans you have on hand, such as kidney or pinto beans.
3
Storage
This dish stores well in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove before serving.
Notes
1
Heat the vegetable oil in a large skillet over medium heat.
2
If using, add the chopped onion and bell pepper to the skillet and sauté for about 5 minutes until they become soft.
3
Add the rice to the skillet and toast it for 2 minutes, stirring constantly.
4
Pour in the diced tomatoes with their juices and 2 cups (500ml) of water. Bring the mixture to a boil.
5
Once boiling, lower the heat to a simmer, cover the skillet, and let it cook for 15 minutes.
6
Stir in the black beans, corn, chili powder, and garlic powder. Season with salt and pepper to taste.
7
Cover and cook for another 5 minutes until the rice is tender and the liquid is absorbed.
8
Remove from heat and let it sit for 5 minutes, covered.
9
Fluff the rice with a fork, sprinkle with chopped cilantro if using, and serve warm.
Instructions
1 cup uncooked rice
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1/2 cup corn (canned or frozen)
1 tablespoon vegetable oil
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper to taste
Main Ingredients
1/2 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped cilantro (for garnish)
Optional Fresh Ingredients
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Bean and Rice Skillet
This simple, one-skillet dish utilizes pantry staples and limited fresh produce to create a hearty meal. Perfect for those with constrained resources and big appetites!
4
350
Prep Time
10 mins
Cook Time
25 mins