Description
Make this quick, one-pot black bean and rice skillet for a flavorful Southwest dinner with minimal cleanup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel style)
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle powder (or more for extra heat)
- 1/2 cup frozen corn kernels
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 lime, cut into wedges
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large, deep skillet or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic, cumin, chili powder, smoked paprika, and chipotle powder. Cook for 1 minute until fragrant.
- Stir in the uncooked rice, coating it with the spices.
- Add the rinsed black beans, diced tomatoes with chilies, and vegetable broth. Stir well.
- Bring the mixture to a boil, then immediately reduce the heat to low, cover the skillet tightly, and simmer for 18 to 20 minutes, or until the liquid is absorbed and the rice is tender. Do not lift the lid during this time.
- Remove the skillet from the heat. Let it stand, covered, for 5 minutes.
- Stir in the frozen corn and fresh cilantro. Fluff the rice gently with a fork. Season with salt and pepper to your taste.
- Serve hot with fresh lime wedges on the side for squeezing over the top.
Notes
- For a richer flavor, substitute chicken broth for vegetable broth.
- If you prefer a creamier texture, stir in 1/4 cup of shredded Monterey Jack cheese during the last step before serving.
- Rinsing the canned beans removes excess sodium and starch.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 12
- Protein: 16
- Cholesterol: 0