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.
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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