Complete recipe
Bean and rice skillet
Warm black beans, tomatoes and corn folded through freshly cooked rice for a filling dinner.
30 minutes4 servingseasylow budget
Ingredients
- Black beans1 can · drained and rinsed canned beans
- Rice1 cup dry · rinse if directed on packet
- Canned tomatoes1 can · opened canned tomatoes with liquid
- Corn1 cup · frozen, canned, or thawed kernels
- Cheddar · optional1/2 cup · shredded or measured
- Lime · optional1 · fresh juice or wedge finish
- Avocado · optional1 · sliced fresh finish
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Rinse the dry rice if needed, drain the black beans, and open the canned tomatoes.
- Measure the corn and keep cheddar, lime, and avocado ready as optional finishes.
- Choose a skillet or shallow pot with a lid so the rice can steam evenly.
- Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
- Meanwhile, heat a little oil in a skillet over medium heat. Add drained beans, tomatoes with their juice and corn. Simmer for 10–12 minutes, stirring, until hot and slightly thickened.
- Fold in the cooked rice and heat for 1–2 minutes. Season to taste; add a splash of water if dry.
Cooking and storage notes
- Rinse the can lids before opening if they are dusty, and discard cans that are leaking, bulging, or badly dented.
- Refrigerate leftovers promptly in shallow containers because rice should not sit out for long periods.
- Reheat leftovers until hot throughout before serving.