Easy Rice & Bean Skillet (Edit recipe)

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.
10 minutes
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:21 g
Carbohydrates:161 g
Protein:52 g
Cholesterol:16 g
Sodium:433 mg
Fiber:43 g
Sugars:10 g
Calculated for total recipe.

Serves: 4-6

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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
  1. 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.
  2. Stir in white parts from onion and minced garlic. Cook for 1-2 minutes.
  3. 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.
  4. 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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