Complete recipe
Rice and bean skillet
Freshly cooked rice folded into warm black beans and salsa, with optional corn, cheese and lime.
30 minutes4 servingseasylow budget
Ingredients
- Rice1 cup dry · rinse if directed on packet
- Black beans1 can · drained and rinsed canned beans
- Salsa3/4 cup · ready salsa
- Corn · optional1 cup · frozen, canned, or thawed kernels
- Cheddar · optional1/2 cup · shredded or measured
- Lime · optional1 · fresh juice or wedge finish
- Cilantro · optional1/4 cup · chopped 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 the package recommends it, drain the black beans, and measure the salsa.
- Measure corn if using, and keep cheddar, lime, and cilantro separate as finishes.
- Use a skillet or shallow pot with a tight lid so the rice can steam instead of drying out.
- 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, put drained beans and salsa in a skillet with a splash of water. Simmer over medium-low heat for 5–7 minutes until hot. Add optional corn and heat for another 3–4 minutes.
- Fold in the cooked rice. Stir over medium heat for 1–2 minutes until hot; add a splash of water if needed. Finish with optional cheese, lime or cilantro.
Cooking and storage notes
- Discard cans or jars that are leaking, bulging, badly dented, or smell off when opened.
- Refrigerate rice and bean leftovers promptly in shallow containers.
- Reheat leftovers until hot throughout before serving.