Easy Rice & Bean Skillet

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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.

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Easy Rice & Bean Skillet

Beans, rice and fire-roasted corn come together for this super simple weeknight dinner. Serve it family style with corn chips or warm tortillas.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6
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Ingredients 

  • 1 15- ounce can kidney beans, drained and rinsed
  • 1 15- ounce can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups fire-roasted sweet corn
  • 6 green onions, sliced and white parts separated from green
  • 1 tablespoon cumin
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • 3 cups cooked basmati rice
  • ¼ cup olive oil, divided
  • 1 lime
  • Cotija cheese, optional for serving

Instructions 

  • 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!
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Reed Dunn Portrait

Reed Dunn

Reed is a Seattle-based home cook and culinary creator whose passion for cooking has led to the creation of hundreds of pescatarian and plant-based recipes. He finds inspiration from seasonal ingredients and shopping from his pantry.

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