A simple, crowd-pleasing dish... perfect on its own or with an additional protein
Hearty, Cozy and Delicious!
Busy days call for a hearty and trusted favorite so we made a batch of Skillet Rice and Beans. It’s simply rice & beans cooked up with sautéed onion in vegetable broth, mixed with toasted corn and fresh tomato salsa. Easy to make, fresh and flavorful.
The boys ate it along side grilled chicken and this is my plate… topped with the most perfect, creamy avocado, over a bowl of lettuce. So yummy and cozy!
1½ cups fresh or frozen, thawed corn kernels, organic if possible
Rice and Beans
1 tbsp olive oil
1 medium onion, chopped
½ tsp salt
3-4 garlic cloves, minced
1 tsp cumin
1 tsp coriander
½ tsp oregano
2 cups vegetable broth
1 cup long-grain white rice, rinsed
2 15 oz cans black beans, drained and rinsed
1½ frozen corn, toasted (cook with a touch of oil, over medium heat approx 5 minutes)
1 - 1½ cups grape tomatoes, halved or quartered
1 tbsp fresh lime juice
¼ cup fresh cilantro, chopped
1 bunch green onions, chopped
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste
Heat oil in a medium saucepan over medium-high heat. Add corn and cook, stirring occasionally until kernels begin to brown and pop, approximately 3-5 minutes. Remove from heat, transfer to bowl and set aside.
Rice and beans
In the same medium saucepan, heat oil and saute onion until tender, about 5 minutes. Stir in salt.
Add in garlic, cumin, coriander and oregano, mix well and cook about 1 minute, or until fragrant.
Add in broth, rice and beans. Mix well and bring to a simmer.
Reduce heat to low, cover and simmer approximately 15 minutes, stirring occasionally, until liquid is absorbed and rice tender.
Remove from heat and let sit for 5 minutes.
Gently fluff rice with a fork.
Add in toasted corn and mix gently.
In a medium bowl, combine tomatoes, green onions, cilantro, lime juice and oil. Season with salt and pepper to taste.
Sprinkle tomato salsa over rice and beans and serve.