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.

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	1032
Fat:	21 g
Carbohydrates:	166 g
Protein:	52 g
Cholesterol:	16 g
Sodium:	449 mg
Fiber:	45 g
Sugars:	12 g
Calculated for total recipe.

by Reed Dunn

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Serves: 4-6

Ingredients

15 oz Kidney Beans, drained and rinsed
15 oz Black Beans, drained and rinsed
1 whole Red Bell Pepper, diced
2 clove Garlic, minced
2 cup Sweet Corn, fire-roasted
6 whole Green Onion (Scallion), sliced, white and green parts separated
1 Tbsp Ground Cumin
2 tsp Chili Powder
1 tsp Kosher Salt
3 cup Basmati Rice, cooked
0.25 cup Extra Virgin Olive Oil
1 whole Lime
0.25 cup Cotija Cheese, (optional) for serving

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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!