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.
Servings: 6
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!