Easy Rice & Bean Skillet
Pantry meals are some of my favorites, and this one is inspired by the Trader Joe’s product I can never leave the store without grabbing – a bag of frozen Fire-Roasted Sweet Corn. The smoky flavor adds so much instant deliciousness to any dish.
Whether you’re in need of a 30-minute weeknight dinner or want to make a batch of this for grab-and-go lunches, this Easy Rice & Bean Skillet is delicious served atop a bed of chopped romaine lettuce or with tortillas for all-in-one tacos.
Ingredients
- 15 oz15 oz 15 ozKidney Beans, drained and rinsed
- 15 oz15 oz 15 ozBlack Beans, drained and rinsed
- 1 whole1 whole 1 wholeRed Bell Pepper, diced
- 2 clove2 clove 2 cloveGarlic, minced
- 2 cup2 cup 2 cupSweet Corn, fire-roasted
- 6 whole6 whole 6 wholeGreen Onion (Scallion), sliced, white and green parts separated
- 1 Tbsp1 Tbsp 1 TbspGround Cumin
- 2 tsp2 tsp 2 tspChili Powder
- 1 tsp1 tsp 1 tspKosher Salt
- 3 cup3 cup 3 cupBasmati Rice, cooked
- 0.25 cup0.25 cup 0.25 cupExtra Virgin Olive Oil
- 1 whole1 whole 1 wholeLime
- 0.25 cup0.25 cup 0.25 cupCotija Cheese, (optional) for serving


Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large skillet over medium-high heat, add 2 tablespoons olive oil. Add diced red bell pepper and cook for 5 minutes. Add frozen corn and continue to cook for an additional 5 to 7 minutes.
- Stir in white parts from onion and minced garlic. Cook for 1-2 minutes.
- Add beans, cumin, chili powder and salt. Cook until beans are heated through, about 7 to 10 minutes. Stir in cooked rice and green onions.
- Add the juice of 1 lime and drizzle in 2 tablespoons olive oil. Stir to combine, heat until rice and beans are the same temperature, taste for seasoning and serve!
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My Notes:
About This Recipe
Appetizers Coconut Free Egg Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Free VegetarianNever Miss a Bite
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